Description
This Vintage Ice Cream Bread Recipe is a nostalgic, easy-to-make quick bread that uses only two main ingredients: softened full-fat ice cream and self-rising flour. Perfect for a snack or dessert, this bread has a delightful texture and a variety of flavor possibilities depending on the ice cream chosen. It’s a fun, retro treat that requires minimal prep and baking time.
Ingredients
Ingredients
- 2 cups full-fat ice cream (softened, any flavor)
- 1 1/2 cups self-rising flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the softened ice cream with the self-rising flour. Stir gently until just combined into a thick batter, being careful not to overmix to maintain the bread’s tenderness.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly to ensure uniform baking.
- Bake Bread: Place the loaf pan in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely before slicing, which helps maintain the bread’s structure and texture.
Notes
- Use full-fat ice cream for the best texture and rise of the bread.
- Classic flavor options include vanilla, chocolate, or butter pecan, but feel free to experiment with fruity or fun ice cream mix-ins for variety.
- If you don’t have self-rising flour, you can substitute by mixing 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt.
