Description
This Vintage Ice Cream Bread recipe is a simple and delightful quick bread made using just softened ice cream and self-rising flour. Perfect for a fun and easy baking project, the bread has a tender crumb and subtle sweetness from the ice cream, requiring no yeast or eggs.
Ingredients
Scale
Ingredients
- 2 cups ice cream (any flavor, softened)
- 1 1/2 cups self-rising flour
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray to prevent sticking during baking.
- Mix ingredients: In a large bowl, combine the softened ice cream with the self-rising flour. Stir them together until fully incorporated; the batter will be thick and sticky.
- Transfer batter to pan: Pour the thick batter into the prepared loaf pan, smoothing the top evenly with a spatula to create a uniform shape.
- Bake the bread: Bake in the preheated oven for 45-50 minutes, or until the bread turns golden brown on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can use any flavor of ice cream, but vanilla or chocolate work best for versatile bread.
- Make sure the ice cream is softened to room temperature for easy mixing.
- Self-rising flour contains baking powder and salt, so additional leavening agents or salt are not needed.
- Cool the bread fully for easier slicing and to prevent crumbling.
- This bread is best eaten within a couple of days and can be toasted upon serving.
