All is right in the world when you have Ice Cream Bread! Ice cream takes on a whole new use in this magical and easy quick bread recipe. With just three ingredients, this bakes up into a moist and tender coffee-cake-like bread with a subtle sweetness and light flavor. Toast it with butter for breakfast, top it with fruit for a mid-morning snack, or serve it with (more) ice cream for dessert. Plus, the flavor possibilities are endless…. get creative and have fun by substituting different ice cream flavors.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
Ingredients
Ice Cream Bread
3 cups chocolate chip ice cream, softened (for best results, use full-fat ice cream, not low-fat, low-sugar, or dairy free)
2 cups self-rising flour
¼ cup rainbow sprinkles
Directions
Ice Cream Bread
Preheat oven to 350˚F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the sides. Spray the parchment paper with nonstick cooking spray.
In a large bowl, combine the softened ice cream and self-rising flour. Mix until combined just until the flour is moistened, but do not over mix.
Pour the batter into the prepared pan and spread evenly to the edges. Cover the top with rainbow sprinkles.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 5 minutes. Then remove the bread from the pan and allow to cool completely on a cooling rack.
This cie-cream bread makes me crazy to make it. I bookmark it for next preparation.