Ice Cream Bread
A simple and unique dessert combining ice cream and self-rising flour to create a sweet bread that's perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups softened ice cream (vanilla recommended) Ensure it's softened to a yogurt-like consistency.
- 1.5 cups self-rising flour Can substitute with all-purpose flour, baking powder, and salt.
- 2 tablespoons rainbow sprinkles Plus extra for decoration.
- 1 cup powdered sugar For icing.
- 1 tablespoon milk Adjust for icing consistency.
- 0.5 teaspoon vanilla extract For icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with non-stick spray.
Mixing
- In a medium bowl, combine softened ice cream and self-rising flour until just combined.
- Fold in the rainbow sprinkles gently.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack.
Icing
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Once cooled, spread it generously over the top of the bread and add extra sprinkles.
Serving
- Slice the bread into thick pieces and enjoy with ice cream, whipped cream, or fresh fruits.
Notes
Ensure ice cream is softened adequately for mixing. Cool completely for easy slicing. Can be stored in plastic wrap or an airtight container for several days or frozen for longer storage.