Ice Cream Bread Recipe

Ice cream: Choose any flavor you like, but make sure it is softened to mix easily with the flour.

Self-rising flour: This type of flour includes baking powder and salt, which are essential for the bread to rise properly.

When combining the softened ice cream and self-rising flour, make sure the ice cream is fully softened to ensure a smooth mixture. If the ice cream is too cold, it will be difficult to mix and may result in a lumpy batter. For best results, let the ice cream sit at room temperature for about 10-15 minutes before mixing.

• ice cream - Substitute with frozen yogurt: Frozen yogurt can provide a similar creamy texture and flavor, and it can be a healthier option with lower fat content.

• ice cream - Substitute with sorbet: Sorbet can be used for a dairy-free option, though it will result in a lighter and less creamy bread.

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

• Allow the ice cream bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.

• Wrap the ice cream bread tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out.

• For short-term storage, place the wrapped ice cream bread in an airtight container and keep it at room temperature. It will stay fresh for up to 2 days.

• If you plan to keep the ice cream bread for longer, store it in the refrigerator. It can last up to a week when properly wrapped and stored in an airtight container.

• To freeze the ice cream bread, first wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped ice cream bread in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• The ice cream bread can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.

• For a quick thaw, you can also leave the ice cream bread at room temperature for a few hours. However, avoid microwaving it as this can alter the texture.

• Once thawed, you can refresh the ice cream bread by warming it in a 300°F (150°C) oven for about 10 minutes. This will help restore its original texture and flavor.

• Slice the ice cream bread only when you are ready to serve it. Pre-slicing can cause the bread to dry out more quickly.

• 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 warm for about 10-15 minutes, or until heated through.

• For a quicker method, 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 repeat if necessary.

• If you prefer a crispy exterior, use a toaster oven. Set it to a low heat setting and place the ice cream bread directly on the rack. Toast for about 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 the ice cream bread slice in the skillet and cook for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Oven: Preheat to 350°F (175°C) to bake the bread.

• Mixing bowl: Combine the softened ice cream and self-rising flour until smooth.

• Loaf pan: Pour the mixture into this greased pan for baking.

• Spatula: Use to mix the ingredients and scrape the bowl clean.

• Measuring cups: Measure out 2 cups of ice cream and 1.5 cups of self-rising flour.

• Toothpick: Insert into the center of the bread to check if it’s done.

• Cooling rack: Place the loaf on this to cool before slicing and serving.

Soften the ice cream quickly: Leave the ice cream out for 10-15 minutes or microwave it for 20 seconds to speed up the softening process.

Use parchment paper: Line the loaf pan with parchment paper for easy removal and less cleanup.

Measure accurately: Use a kitchen scale to measure 2 cups of ice cream and 1.5 cups of self-rising flour precisely.

Mix efficiently: Use a stand mixer or hand mixer to combine the ingredients quickly and ensure a smooth batter.

Preheat the oven: Start preheating the oven before you begin mixing to save time.