Ice Cream Quick Bread

It’s not cold!! It’s not frozen!!  It’s just simply delicious! 🙂 This quick and easy Ice cream quick bread recipe whips up to make a moist and flavorful loaf of bread. Perfect along side a hot cup of coffee in the morning. And just as satisfying at the end of a meal for a quick dessert.

We have tried many brands/flavors for this Ice cream quick bread recipe. Using full fat ice cream definitely is a must to get the texture and consistency you want in any good quick bread recipe.

Ice Cream Quick Bread - Daily DIY Life (dailydiylife.com)

 

The stronger the flavor the better the bread. Good quality ice cream worked much better than store brand or generic. Might be the flavor and the fat aspect. Store brands tend to be a bit more mild in flavor.

Ingredients:
1 cup ice cream, softened (full fat ice cream works best!)
3/4 cup self-rising flour
1 tablespoon sugar

Preheat oven to 350 degrees
Grease and flour a  5-3/4-in. x 3-in. x 2-in loaf pan
In a small bowl, combine the ice cream, flour and sugar.
Transfer to your prepared loaf pan
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan to a wire rack.
Yield: 1 loaf (6 slices).

 

 

Notes:
The stronger the ice cream flavor the better tasting bread you will have.To substitute self rising flour, you can place 1 tsp. baking powder and 1/4 tsp salt in a measuring cup and fill the rest with all purpose flour to make 3/4 cup.

Add some extras!! If you have some chopped nuts, or chocolate chips toss them in the batter too. It will just add another dimension of flavor to this already delicious bread.

Watch your cooking time! If this bread is over cooked, it will be a little dry. (nothing some butter or jam won’t fix, but try to keep an eye on the bread.)

Enjoy!!
Let us know what flavor combo you try!

Be sure to check out all the RECIPES from Daily DIY Life HERE

3 Comments

  1. Bobbi @ 3GLOL July 24, 2014 Reply
  2. daily diy July 26, 2014 Reply
  3. Carie Spence July 29, 2014 Reply

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