Name: Easy Ice Cream Bread
Ingredients: 2 cups (approx. 1 pint or 473ml) Ice Cream, softened: Use your favorite flavour! Full-fat ice cream generally works best for richness and moisture. Ensure it’s softened (like soft-serve consistency) but not completely melted into a liquid.; 1 ½ cups (approx. 190g) Self-Rising Flour: This is crucial! Self-rising flour contains a leavening agent (like baking powder) and salt, which are essential for the bread to rise and have structure. Do not substitute with all-purpose flour unless you add baking powder and salt separately (see FAQ). Ensure your self-rising flour is fresh for the best rise.

Ingredients

Scale

2 cups (approx. 1 pint or 473ml) Ice Cream, softened: Use your favorite flavour! Full-fat ice cream generally works best for richness and moisture. Ensure it’s softened (like soft-serve consistency) but not completely melted into a liquid.
1 ½ cups (approx. 190g) Self-Rising Flour: This is crucial! Self-rising flour contains a leavening agent (like baking powder) and salt, which are essential for the bread to rise and have structure. Do not substitute with all-purpose flour unless you add baking powder and salt separately (see FAQ). Ensure your self-rising flour is fresh for the best rise.

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Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a standard 8×4 inch (or 9×5 inch) loaf pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal. This prevents the bread from sticking.
Combine Ingredients: In a medium-sized mixing bowl, combine the softened ice cream and the self-rising flour.
Mix Gently: Using a spatula or wooden spoon, gently fold the flour into the ice cream until just combined. Be careful not to overmix; some lumps are perfectly okay. Overmixing can lead to a tough or dense bread. The batter will be thick, similar to a muffin or cake batter.
Transfer to Pan: Spoon the batter evenly into the prepared loaf pan. Smooth the top gently with the back of the spoon or spatula.
Bake: Place the loaf pan in the center rack of the preheated oven. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached (no wet batter). The top should be golden brown. Baking time may vary slightly depending on your oven and the type of ice cream used.
Cool: Remove the bread from the oven and let it cool in the loaf pan for about 10-15 minutes. This allows the structure to set.
Finish Cooling: Carefully remove the bread from the pan (using the parchment paper overhang if used) and transfer it to a wire rack to cool completely before slicing and serving. Cooling completely ensures easier slicing and prevents a gummy texture.

Nutrition

Serving Size: one normal portion
Calories: 300
Sugar: 25g
Fat: 25g
Carbohydrates: 45g