Description
This Vintage Ice Cream Bread is a simple and nostalgic treat combining just two main ingredients – soft ice cream and self-rising flour. The ice cream acts as a moistener and sweetener, creating a quick and easy bread that’s perfect for beginners or a fun baking project. With its golden crust and tender crumb, this bread can be enjoyed on its own or with your favorite spreads.
Ingredients
Scale
Ingredients
- 2 cups ice cream (any flavor, softened)
- 1 1/2 cups self-rising flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray to prevent sticking and ensure easy removal.
- Mix Ingredients: In a large bowl, combine the softened ice cream and self-rising flour. Stir until fully incorporated; the batter will be thick and somewhat sticky.
- Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the top evenly using a spatula, ensuring uniform thickness for even baking.
- Bake Bread: Place the loaf pan in the oven and bake for 45 to 50 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes; then transfer it onto a wire rack to cool completely before slicing to maintain texture and avoid crumbling.
Notes
- You can use any flavor of ice cream; however, vanilla or chocolate work best for a versatile bread.
- Make sure the ice cream is softened to room temperature for easier mixing.
- Self-rising flour contains baking powder and salt, so no additional leavening agents or salt are needed.
- This bread is best eaten fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free option, try using a non-dairy ice cream alternative.
