The Pioneer Woman Tasty Kitchen
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Ice Cream Bread

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is a very simple sweet bread. It sounds crazy, but yes, it really works! You can use any flavor of ice cream, just make sure it’s not low- or non-fat.

Ingredients

  • 2 cups Ice Cream
  • 1-½ cup Self-Rising Flour

Preparation

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8×4 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in the center of the bread comes out clean. Remove from the pan, and cool on a wire rack.

3 Comments

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karacooks on 11.18.2010

@jcwren – given that the directions say to “stir” the ingredients together until the flour is “just moistened” … I would infer from that, that you would melt the ice cream and use it just like you’d use regular wet ingredients in any sweet bread recipe.

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jcwren on 11.11.2010

I made this recipe this evening, using Mayfield Whitehouse Cherry Vanilla. I didn’t have any self-rising on hand, so I sifted 1.5 cups of AP flour, 1.5 tbsp baking powder, and 3/4 tsp salt.

The end result was something about 1.5″ to 2″ high in the 8×4 pan, and very little sweetness.

Perhaps there’s some assumed knowledge, but I started out with ice cream out of the freezer, and basically cut it in to the flour, like you butter, until it was fairly finely granulated. Perhaps you’re supposed to use melted or soft-serve consistency ice cream?

I’ll likely try this again, since I still have whatever about a quart of ice cream left, but maybe you have a suggestion for what went wrong.

BTW, the internal temperature for almost all “done” cake type recipes is 208 to 210F. I much prefer using an instant read thermometer over the tooth-pick method, which I consider to be somewhat arbitrary.

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monstermama on 4.13.2010

Sounds like fun, my girls will love this!
Thanks,
Mickey

2 Reviews

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nwfoodie on 4.30.2011

I just had a slice of my first attempt. WOW! I was kind of boring and went with vanilla – but still the flavor is great! Not too sweet. Who’d have thunk it! Next time I’m going go with something a little less – vanilla :) – THIS is a keeper!

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jaimeleighistic on 8.16.2010

Someone else in my office actually made this, and it was amazingly good! She used black cherry walnut ice cream, and it was so moist and sweet… I can’t wait to go buy some of my favorite ice creams and make some quick and easy sweet bread!

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