Ice Cream Bread sounds almost too simple to be real-ice cream and flour can actually make bread. I tried it with strawberry ice cream, and after a little experimenting, the second loaf was a keeper. It looks like bread, tastes like cake, and definitely earned its place in The Offbeat Kitchen.
Ice Cream Bread
A weird-but-wonderful quick bread made from melted strawberry ice cream and flour – with a few optional upgrades (like yogurt, almond extract, and white chocolate chips) that make it even better. No eggs, no oil, but flavorful.
Ingredients
Bread
- 2 cups Ice creammelted until pourable
- 1 1/2 cups Self-rising flour
- 1/2 cup Plain yogurtoptional
- 1/2 tsp. Almond extractoptional
- 1/3 cup White chocolate chipsoptional
Cream Cheese Glaze – Optional
- 2 oz cream cheesesoftened
- 1/2 cup powdered sugar
- 1-2 Tbsp milk or cream
- 1/4 tsp almond or vanilla extract
Instructions
Bread
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Preheat oven to 350℉. Grease a loaf pan or line with parchment paper.
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Let strawberry ice cream melt until pourable.
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Stir in self-rising flour.
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Add yogurt and almond extract. Stir in gently-do not overmix.
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Fold in the white chocolate chips, if using.
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Scoop out batter into prepared loaf pan. Batter will be thick. Smooth the top.
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Bake for 40-50 minutes, or until toothpick comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Cream Cheese Glaze
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Whisk the cream cheese until smooth.
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Add powdered sugar and stir well.
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Mix a little milk at a time until it reaches a pourable consistency.
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Drizzle over cooled loaf and let it set for 5-10 minutes before slicing.