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 already contains baking powder and salt, making it convenient for quick recipes like this one.

When combining the softened ice cream and self-rising flour, make sure the ice cream is fully softened to avoid lumps in the batter. You can leave the ice cream out at room temperature for about 10-15 minutes or microwave it in short bursts until it reaches a smooth, stirrable consistency. This ensures a more even mix and a better texture in your ice cream bread.

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

• softened ice cream - Substitute with sorbet: Sorbet can be used for a dairy-free option, offering a fruity and refreshing twist to the bread.

• self-rising flour - Substitute with all-purpose flour mixed with baking powder and salt: Combine 1.5 cups of all-purpose flour with 2 teaspoons of baking powder and ½ teaspoon of salt to mimic the leavening effect of self-rising flour.

• To keep your ice cream bread fresh, store it in an airtight container at room temperature for up to 3 days. This will help maintain its moist texture and delightful flavor.
• For longer storage, wrap the bread tightly in plastic wrap, then place it in a resealable plastic bag or an airtight container. This method will keep it fresh for up to a week in the refrigerator.
• If you want to freeze your ice cream bread, first let it cool completely. Wrap it in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped bread in a resealable freezer bag. It can be frozen for up to 3 months.
• When you're ready to enjoy your frozen bread, thaw it at room temperature for a few hours or overnight in the refrigerator. For a warm treat, reheat slices in the microwave for about 10-15 seconds.
• If you prefer individual servings, slice the bread before freezing. Wrap each slice in plastic wrap and store them in a resealable freezer bag. This way, you can easily grab a slice whenever you crave a quick, sweet snack.
• To add a twist, consider toasting the thawed slices lightly and serving them with a dollop of whipped cream or a scoop of your favorite ice cream for an indulgent dessert.

• Oven Method: 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. This method helps maintain the bread's texture and flavor.

• Microwave Method: Place a slice of ice cream bread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as it can become rubbery.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the ice cream bread slice directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, checking frequently to avoid over-toasting. This method gives a slightly crisp exterior while keeping the inside soft.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the ice cream bread slice in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can add a slight crispness to the exterior while keeping the inside moist.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the ice cream bread slice in the air fryer basket. Heat for about 3-5 minutes, checking halfway through to ensure it doesn't get too crispy. This method provides a quick and even reheating.

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

• Loaf pan: Grease this to prevent the bread from sticking.

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

• Spatula: Smooth the top of the batter in the loaf pan.

• Toothpick: Check if the bread is done by inserting it into the center.

• Wire rack: Cool the bread completely after removing it from the pan.

Soften ice cream quickly: Microwave the ice cream in short bursts until soft, but not melted.

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

Pre-measure ingredients: Measure out the self-rising flour and ice cream ahead of time to streamline the process.

Mix efficiently: Use a stand mixer or hand mixer to combine the ice cream and flour quickly and evenly.

Cool on a wire rack: Transfer the bread to a wire rack immediately after the initial cooling period to speed up the cooling process.