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Ice Cream Bread

A weird-but-wonderful quick bread made from melted strawberry ice cream and flour - with a few optional upgrades (like yogurt, almond extract, and white chocolate chips) that make it even better. This loaf looks like bread, tastes a bit like cake. No eggs, no oil, but flavorful.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups Ice cream, melted until pourable we used Strawberry
  • 1½ cups Self-rising flour
  • ½ cup Plain yogurt optional
  • ½ tsp Almond extract optional
  • ⅓ cup White chocolate chips optional

Method
 

  1. Preheat oven to 350℉. Grease a loaf pan or line with parchment paper.
  2. Let strawberry ice cream melt until pourable.
  3. Stir in self-rising flour.
  4. Add yogurt and almond extract. Stir in gently-do not overmix
  5. Fold in the white chocolate chips, if using.
  6. Scoop out batter into prepared loaf pan. Batter will be thick. Smooth the top.
  7. Bake for 40-50 minutes, or until toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.