Ice Cream Bread Recipe

Softened ice cream: This is the main flavor component of the bread. Choose any flavor you like, from classic vanilla to adventurous rocky road.

Self-rising flour: This flour already includes baking powder and salt, which helps the bread rise and gives it a light texture.

To ensure a smooth and well-combined batter, make sure the ice cream is fully softened before mixing it with the self-rising flour. This will help to avoid any lumps and create a more uniform texture in your bread. Additionally, gently folding the ingredients together rather than vigorously mixing can help maintain the airiness of the ice cream, resulting in a lighter, fluffier loaf.

• softened ice cream - Substitute with frozen yogurt: Frozen yogurt provides a similar creamy texture and can be found in various flavors, making it a suitable alternative.

• softened ice cream - Substitute with sorbet: Sorbet can be used for a dairy-free option, though it may result in a slightly different texture and flavor.

• self-rising flour - Substitute with all-purpose flour: Mix 1.5 cups of all-purpose flour with 2 teaspoons of baking powder and ½ teaspoon of salt to create a self-rising flour substitute.

• self-rising flour - Substitute with whole wheat flour: Combine 1.5 cups of whole wheat flour with 2 teaspoons of baking powder and ½ teaspoon of salt for a healthier, fiber-rich alternative.

• To keep your ice cream bread fresh and delightful, wrap it tightly in plastic wrap or aluminum foil. This will help maintain its moisture and prevent it from drying out.
• Store the wrapped bread in an airtight container at room temperature. It will stay fresh for up to 3 days.
• For longer storage, place the wrapped bread in the refrigerator. This will extend its shelf life to about a week.
• If you want to savor your ice cream bread over a longer period, freezing is a great option. Wrap the bread in plastic wrap, then again in aluminum foil to prevent freezer burn.
• Place the double-wrapped bread in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When you're ready to enjoy your frozen ice cream bread, let it thaw at room temperature for a few hours or overnight in the refrigerator.
• For a quick thaw, you can also slice the bread before freezing. This way, you can take out individual slices and toast them lightly for a warm, delicious treat.
• Remember, the key to maintaining the delightful texture and flavor of your ice cream bread is to keep it well-wrapped and stored in a cool, dry place.

• Preheat your oven to 300°F (150°C). Wrap the ice cream bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, use a microwave. Place a slice of ice cream bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.

• If you prefer a slightly crispy texture, use a toaster oven. Set it to a low heat setting and place the ice cream bread directly on the rack or on a piece of parchment paper. Toast for 5-7 minutes, keeping an eye on it to avoid burning.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place a slice of ice cream bread in the skillet and cook for 2-3 minutes on each side, or until warmed and slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the ice cream bread in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft.

• Oven: Used to bake the ice cream bread at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the softened ice cream and self-rising flour until well mixed.

• Loaf pan: The container where the bread mixture is poured and baked.

• Spatula: Useful for scraping the mixing bowl and ensuring all ingredients are well combined.

• Measuring cups: Essential for accurately measuring the 2 cups of softened ice cream and 1.5 cups of self-rising flour.

• Toothpick: Used to check if the bread is fully baked by inserting it into the center and seeing if it comes out clean.

• Wire rack: Allows the bread to cool completely after being removed from the loaf pan.

• Non-stick spray: Used to grease the loaf pan to prevent the bread from sticking.

Soften the ice cream quickly: Leave the ice cream out for 10-15 minutes or microwave it in short bursts until soft.

Use self-rising flour: Ensure you have self-rising flour on hand to skip the step of adding baking powder and salt.

Grease the pan efficiently: Use a non-stick spray or line the loaf pan with parchment paper for easy removal.

Check doneness early: Start checking the bread at 35 minutes to avoid overbaking.

Cool on a wire rack: Transfer the bread to a wire rack after 10 minutes to speed up cooling.