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5
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3
votes
Ice Cream Bread
This is such a fun recipe and it's so easy even the kids can make it!!
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Author:
Holly
Ingredients
3
cups
ice cream
any flavor*, softened
2¼
cups
self-rising flour*
Optional Glaze
¾
cup
powdered sugar
1
tablespoon
milk
½
teaspoon
vanilla
sprinkles
Instructions
Preheat the oven to 350°F. Grease an 8×4-inch loaf pan.
In a large bowl, mix the softened ice cream and self-rising flour until just combined. Pour into the prepared loaf pan.
Bake for 50-55 minutes, or until a toothpick comes out clean.
Optional Glaze
In a small bowl mix together powdered sugar, milk and vanilla. Drizzle over cooled bread.
Before glaze hardens, top with sprinkles if desired.
Notes
Do not to use low-fat or low-sugar ice cream. This will cause the bread to fall flat.
Do not replace the self-rising flour with plain white flour, it will not rise properly.
Cool for 5 minutes before removing from pan.
Make cupcakes by pouring batter evenly into greased muffin tins (or use paper liners) and bake for 15-20 minutes or until a toothpick comes out clean.
Nutrition
Calories:
466
kcal
|
Carbohydrates:
74
g
|
Protein:
10
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
50
mg
|
Sodium:
93
mg
|
Potassium:
296
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
485
IU
|
Vitamin C:
0.7
mg
|
Calcium:
157
mg
|
Iron:
3
mg