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Vintage Ice Cream Bread Recipe

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4.3 from 53 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

Vintage Ice Cream Bread is a delightfully simple and nostalgic two-ingredient bread made by combining softened full-fat ice cream and self-rising flour. The ice cream adds both sweetness and moisture, resulting in a soft, tender loaf that’s perfect for a quick homemade treat with minimal effort.

Ingredients

Ingredients

  • 2 cups softened full-fat ice cream, any flavor
  • 1 1/2 cups self-rising flour
  • 2 tbsp granulated sugar (optional)
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan thoroughly and line it with parchment paper or lightly flour it to ensure easy removal of the bread.
  2. Combine Ice Cream: Place the softened full-fat ice cream into a large mixing bowl. Make sure it is soft enough to stir but not melted.
  3. Add Flour and Optional Ingredients: Add the self-rising flour along with the optional granulated sugar and vanilla extract to the bowl.
  4. Mix Batter: Gently stir the mixture until just combined. It’s important not to overmix; the batter should be thick and slightly lumpy.
  5. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth out the top with a spatula for even baking.
  6. Bake: Bake in the preheated oven for 35 to 45 minutes. Bake until a toothpick inserted in the center of the bread comes out clean.
  7. Cool Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely to room temperature.
  8. Serve: Slice and serve the bread plain or with your favorite accompaniments such as butter, jam, or extra softened ice cream for added indulgence.

Notes

  • Use full-fat ice cream for the best texture and flavor.
  • Flavors like vanilla, chocolate, strawberry, or butter pecan work especially well.
  • Make sure the ice cream is softened enough to mix easily but not completely melted to avoid a runny batter.
  • If you don’t have self-rising flour, substitute with 1½ cups all-purpose flour plus 2 teaspoons baking powder and ½ teaspoon salt.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Bread / Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/vintage-ice-cream-bread-recipe/