Monday, May 16, 2011

Ice Cream Bread. Yes, I did it.


As strange as it sounded, I was intrigued.  As easy as the recipe is… I figured.. why not?

Two ingredients folks. Ice Cream (any flavor) and self rising flour. I used Strawberry Shortcake flavored Ice Cream…it had chunks of strawberry and shortcake throughout a buttercream flavored ice cream…Perfect for this recipe I thought.

That’s it.

I promise you it gets no easier than that.

I feel that the “bread” takes on whatever flavor ice cream you use. Since I used an ice cream that was filled with strawberries, the cake was strong with the strawberry taste (and a pretty color too).  The texture is soft and somewhat cake like.. almost… not quite. But it is good! Surprisingly.

What made it even better?… When serving it, I put a dollop of the ice cream on top!

Ice Cream Bread Recipe

source: the Hungry Housewife 

2 Cups of Ice Cream, softened (any flavor of your choice)

1 1/2 cups of Self-Rising Flour


Grease and flour loaf pan. I love Baker’s Joy for that job.

Mix ice cream with flour in bowl until they are just combined.

Pour in loaf pan and smooth top.

Bake in preheated oven at 350 degrees for about 45 minutes or until toothpick comes out clean.

Remove from pan and cool.

I checked mine at 30 minutes and it was done but I notice my bread wasn’t as high as the one in the original recipe. hmmmmm?

Anyway, if you try this recipe… feel free to let me know how yours turns out. This recipe will be a staple in my house for a quick treat… I am so ready to try different flavors!



  2. YUM!!!!!!! Might just try this with Rum & Raisin ice cream! Yaaay--thanks for the inspiration, mama!

  3. OMG! That sounds something serious. I love the simplicity in it as well. Gonna try this with something chocolatey!

  4. Ice cream bread?! Interesting... lots of possibilities there.