Ice Cream Bread

Servings: servings (1 loaf)

Calories: 144cal

Preheat the oven to 350°F. Grease a 9-inch loaf pan.
Place the ice cream in a large mixing bowl and allow it to soften (about 10 minutes), so it resembles a thick sauce.
Sift the self-rising flour over the melted ice cream, and using a soft silicone spatula, gently fold it into the ice cream. Stir until just combined (the key is not to over-stir)!
Transfer the batter to the prepared loaf pan and smooth the top to get the batter into the corners of the loaf pan.
Bake for 30 minutes. After 20 minutes, cover with aluminum foil (if the top is not getting too brown) and bake for the remaining 10 minutes.
Check for doneness by inserting a toothpick into the thickest part of the bread, it should come out fairly clean with only a few crumbs attached.
Remove the loaf pan from the oven and place it on a wire rack to cool for 30 minutes while you make the glaze.
In a measuring cup with a pourable spout, combine the powdered sugar and milk. Stir until smooth.
Remove the bread from the loaf pan and set it on a wire rack fitted over a baking sheet. Slowly pour the glaze over the cooled cake letting it drip down the sides of the bread.
Wait 2 minutes for the glaze to semi-set and sprinkle with the confetti sprinkles.
Cut into 1-inch thick slices and serve.

4.34 from 3 votes

Avoid sherbets, low-fat or dairy-free ice creams as they won’t produce the same results. You need full-fat ice cream for this recipe.
You will need self-rising flour in order for this recipe to work, do not use all-purpose flour. It’s always best to weigh your flour with a kitchen scale, using a measuring cup could add too much flour, resulting in a dense and dry ice cream bread. If you don’t have a kitchen scale, use the ‘stir, scoop, and scrape’ method of measuring the flour.
If you don’t have self-rising flour on hand, you can make your own by combining 1 1/3 cups all-purpose flour with 2 ¼ teaspoons baking powder and ¼ teaspoon salt.
If you prefer, you can thin the glaze out with more milk (1 teaspoon at a time). I like to make the glaze quite thick so it has a nice slow drip, is pure white, and isn’t too thin that it appears transparent.

Course: Breads

Cuisine: American

Prep Time10

Cook Time30

Total Time40