Ever heard of melted ice cream bread? You take a pint of melted ice cream, mix it with 2 cups of self-rising flour and bake it into a quick bread. It sounds too good to be true, but the mixture bakes into a cross between quick bread and pound cake.
And you can vary the flavors! I made this loaf using McConnell’s Sea Salt Cream and Cookies, a homemade version of self-rising flour and chocolate chips.
To make melted ice cream bread, you’ll need to use premium or homemade ice cream rather than ice cream with air and fillers. Your 1 ½ cups to 2 cups volume measurement should weigh 12 to 16 oz (depending on loaf size).
The bread is sweet, but to make it dessert-worthy it needs chocolate chips, dried fruit or a sprinkling of sugar on top. I don’t recommend adding sugar to the batter because it might throw off the composition of the loaf. Then again, that’s going to vary anyway depending on how much sugar is in the brand of ice cream you use. For now, I recommend using a good amount of add-ins like chocolate chips, berries and maybe nuts.
Here’s a picture of the batter. There’s no baking soda, so it’s very pale – another reason to jazz up the appearance with chocolate chips or a sprinkling of sugar.
And finally, a note about loaf size. I like using an 8×4 inch pan as opposed to the usual 9×5 inch, so I used 1 1/2 cups (12 oz) of ice cream, 1 ½ cups flour, etc. etc. Most ice cream bread recipes are baked in a 9×5 inch loaf and use the full pint of ice cream, 2 cups flour, etc. Adjust accordingly, but weigh your ice cream to make sure you are using 12 oz for every 1 ½ cups (6.8 oz) of flour. For the larger loaf, that would be 16 oz ice cream to 9 oz of flour.
Melted Ice Cream Bread
- 1 1/2 cups 6.8 oz all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/8 teaspoon salt
- 1 1/2 cups 12 oz melted premium ice cream**
- 1 cup chocolate chips or other add-in
- Sparkling Sugar or Cinnamon Sugar
- Preheat oven to 350 degrees F. Grease and flour an 8x4 inch loaf pan.
- In a mixing bowl, thoroughly mix together the flour, baking powder and salt.
- Weigh your melted ice cream to make sure you have 12 oz by weight.
- Pour the ice cream over the dry ingredients and stir with a heavy duty scraper until mixed. Do not over beat, just stir thoroughly.
- Fold in the chocolate chips or whatever add-ins you like.
- Scrape the thick batter into the pan and sprinkle top generously with sugar.
- Bake for 45 minutes or until a skewer inserted in the center comes out clean.
- Let cool completely before serving.