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Ice Cream Bread Recipe
Full directions are in the recipe card down below. STEP 1: Set the frozen custard out to soften. Once softened, place it in a large bowl and stir gently until creamy. STEP 2: Add in the self-rising flour, powdered sugar, and sprinkles to the softened custard and stir to blend. Don't over-mix.
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Step 1. Preheat the oven to 350 degrees F (175 degrees C), and grease and flour (or line) a loaf pan. Step 2. Mix ice cream and flour together in a bowl just until flour disappears. Pour ice cream mixture into the prepared pan and use a rubber spatula to spread out. Step 3.
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Gather the ingredients. Preheat the oven to 350 F and grease an 8 1/2 x 4 1/2 x 2 1/2-inch bread loaf pan and set aside. The Spruce / Kristina Vanni. Stir the ice cream until mostly melted and smooth. In a large bowl, combine the soft, smooth ice cream and the self-rising flour. Do not overmix.
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Combine melted ice cream and self-rising flour. Mix until well combined. Add any additional sprinkles, chocolate chips, or goodies to the batter. Line a loaf pan with parchment paper and grease with a nonstick spray. Pour batter into a loaf pan and spread evenly. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
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Preheat oven 350º Fahrenheit. Spray a 9x5 loaf pan with baking spray. Pour the batter into the pan. In a large bowl combine melted ice cream and self-rising flour. Beat with an electric mixer until well combined. Pour batter into loaf pan. Bake 40 minutes. Insert a wooden toothpick in the center to check for doneness.
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Preheat the oven to 350 degrees F. Set the ice cream out and allow it to melt slightly. Mix the melted ice cream and flour in a large mixing bowl. Mix by hand until the ingredients are well combined. The batter will be slightly lumpy. Spray a 9X5 loaf pan with a non-stick cooking spray.
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Instructions. Preheat the oven to 350°F. Set out a 9 x 5-inch bread pan. Cut a piece of parchment paper to fit across the bottom and up the long edges of the bread pan. Spray the bread pan with nonstick cooking spray and secure the parchment paper across the bottom of the pan folding the extra paper over the edges.
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Combine ice cream and flour in a large bowl. Stir until just combined. Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired. Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
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Here's how to make: Preheat oven to 350°F. Lightly grease a 8½"x4½" baking pan and line with parchment paper - make sure to leave an overhang to remove the bread easily. Start by thawing the ice cream. Remove from the freezer and set aside until soft. You can also simply microwave it in small increments until melted.
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Grease and flour an 8- x 4-inch loaf pan; set aside. Step 2. Stir together ice cream and flour until just combined. Spoon into loaf pan. Step 3. Bake for 40 to 45 minutes. Remove from pan, and cool on a wire rack.
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Grease an 8.5″x4.5″ pan. (anything from 8×4-9×5 will work). In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined. Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
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Add 2 cups of ice cream to a microwave safe bowl. Microwave ice cream for about 10 seconds to soften but not melt. Combine softened ice cream with self rising flour and fold mixture together with a spatula. Do not bother using a hand mixer because the ice cream gets caught in the middle too easily.
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Instructions. Preheat oven to 350°F and spray a loaf pan3 with non-stick spray and set aside. In a medium mixing bowl or stand mixer fitted with a paddle attachment, mix the softened ice cream and flour just until combined.
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Preheat oven to 350° F and spray a 9 x 5 loaf pan with non-stick spray and set aside. Stir 1 1/4 cup self-rising flour into each ice cream flavor until combined. Pour the chocolate ice cream mixture into the bottom of the loaf pan and use a spatula to smooth into an even layer.
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Directions. Preheat oven to 350°F. Spray a 9" x 5" loaf pan with cooking spray and set aside. Put 1-1/2 cups of flour in one medium sized bowl and the other 1-1/2 cups flour in another medium sized bowl. Add one melted pint to one bowl, the other pint to the other bowl. Stir each bowl to combine. Using an ice cream scoop (or two if you don.
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Instructions. Preheat oven to 350°F. Grease or line the interior of an 8 inch x 4 inch loaf pan. Add ice cream to a large mixing bowl. Let ice cream melt and come to room temperature. You can also soften it for a few second in the microwave to speed up the melting process. Stir in the flour until thoroughly combined.