Your Favorite Frozen Treat Hot Out of the Oven: 5 Ice Cream Bread Recipes
If you’ve never heard of ice cream bread, you’re in for a treat. Most people are skeptical when they hear that they can throw their favorite frozen dessert into the oven, but the rumors are true, and today we’re going to prove it to you. Ice cream and self-rising flour really come together in a delicious dinner side dish or dessert even without eggs or butter, and here are 5 different recipe combinations from around the web to get you started. If you do not have self-rising flour, you can make your own using all-purpose flour, baking powder, salt, and this recipe from Food.com.
1. Chocolate-Peanut Butter Bread
Starting things on a high note, we come to this Chocolate-Peanut Butter Bread from Good Housekeeping. Dreams really do come true, and believe it or not, this quick bread only requires three ingredients. Good for your wallet, potentially bad for your waisteline. Whatever the case, whip up this recipe and prepare to be amazed. This bread will bake for about 45 minutes, and then it’s all yours.
- 2 cups chocolate ice cream, very soft
- 1½ cups self-rising flour
- ½ to 1 cup peanut butter baking chips
Directions: Preheat oven to 350 degrees Fahrenheit. Spray a 9-by-5-inch loaf pan with baking spray. In large bowl, stir ice cream until smooth. Stir in flour until just blended; fold in peanut butter chips. Transfer to prepared pan. Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes, then invert loaf onto cooling rack. Serve warm or cool completely.
2. Cake Batter Ice Cream Bread
If you’ve ever wished you could have cake served inside your bread basket, this recipe for Cake Batter Ice Cream Bread from In Katrina’s Kitchen is perfect for you. Cake Batter ice cream is heavenly on its own, but when served warm straight out of the oven, let’s just go ahead and say you should prepare for your mind to be blown. Grab your self-rising flour, tub of ice cream, and preheat your oven. It’s time to bake some dreamy bread.
- 1.5 quart tub of Cake Batter ice cream
- 3 cups of self-rising flour
- Sprinkles (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. Let ice cream soften at room temperature for 10-15 minutes. In the bowl of your mixer, combine ice cream with flour until the flour is incorporated. Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top. Bake for 35 minutes until a toothpick inserted comes out clean. Invert and allow to cool completely.
3. Butter Pecan Ice Cream Bread
Enlisting an old classic, this ice cream bread recipe from Taste of Home calls for butter pecan ice cream and more self-rising flour, plus a tablespoon of sugar. (Even though this loaf of bread surely needs no help going down.) Ice cream bread is easy to make and easy to eat, and even if you don’t have self-rising flour, the editor of this recipe says you can combine baking powder, salt, and all-purpose flour as an effective substitute.
- 1 cup Butter Pecan ice cream, softened
- ¾ cup self-rising flour
- 1 tablespoon sugar
Directions: In a small bowl, combine the ice cream, flour, and sugar. Transfer to a 5¾ by 3 by 2-inch loaf pan coated with cooking spray. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).
4. Chocolate Ice Cream Bread
We know we’ve already covered Chocolate-Peanut Butter Bread, but for the chocolate purists, here’s a recipe for Chocolate Ice Cream Bread from Fat Girl Trapped in a Skinny Body. Like the other recipes on this list, this food formula really only calls for ice cream and self-rising flour; however, the developer behind this recipe also enlists cocoa powder, sugar, and chocolate chips to make the bread even more decadent. When it comes to dessert, you should go big or go home, and this recipe certainly goes big.
- 2 cups chocolate ice cream (or soupy/pre-set chocolate pudding)
- ¼ cup cocoa powder (this just intensifies the chocolate ice cream; it can be left out)
- ½ cup sugar
- 1½ cups self-rising flour
- 1 cup chocolate chips
- Optional garnish: whip cream, sprinkles, chocolate sauce
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 8-by-4 inch loaf pan. Melt the ice cream (don’t heat it, melt it just enough to stir). Stir the melted ice cream, sugar, cocoa powder, and flour in a bowl with a wooden spoon. Fold in the chocolate chips. Pour into the greased pan.
Bake for 45 minutes, or until a knife inserted comes out clean. Cool in the pan for about 15 minutes, then finish cooling a wire rack.
5. Strawberry Ice Cream Bread
Just in case you have a different kind of sweet tooth, here’s a recipe for Strawberry Ice Cream Bread from City Unwrapped. While almost everyone has tried strawberry ice cream, we can guarantee not everyone has had a thick slice of warm strawberry ice cream bread.
So before the summer season wraps up, give this super easy spin on quickbread a try. You will be amazed, your kids will be amazed, and your other dinner guests will be amazed. No will even has to know your little (sweet) secret.
- 2 cups regular strawberry ice cream
- 1½ cups self-rising flour
Directions: Preheat over to 350 degrees Fahrenheit. Scoop ice cream and flour into a large bowl and mix well. Place mixture in a greased 8-by-4 inch loaf pan. Bake for 40 minutes or until toothpick comes out clean.