Ingredients

The following ingredients have 10 Servings
  • 2 cups full-fat ice cream (softened (we used vanilla bean))
  • 1 1/2 cups self-rising flour (*see notes about using all-purpose flour)
  • Rainbow sprinkles (optional)

Instruction

  • Preheat oven to 350°F. Spray a 9x5 loaf pan with non-stick spray, set aside.
  • Combine ice cream and flour in a large bowl. Stir until just combined.
  • Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired.
  • Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
  • Slice and serve.
  • Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.
  • If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.
  • Double Chocolate Ice Cream Bread - Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips
  • Chocolate Chip Ice Cream Bread - Add 1 cup chocolate chips to the batter
  • Strawberry Ice Cream Bread - Use strawberry ice cream and mix in 1 cup chopped fresh strawberries
  • Cookies & Cream Ice Cream Bread - Use cookies and cream ice cream, add 10-15 Oreos chopped.