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Strawberry 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
Ingredients Method

Ingredients
  

  • 2 cups Strawberry ice cream, melted until pourable We used Umpqua Strawberry Ice Cream
  • 1½ cups Self-rising flour or if using all-purpose flour +2¼ tsp baking powder and ¾ tsp salt
  • ½ cup Plain yogurt optional, but improves texture
  • ½ tsp Almond extract optional
  • ⅓ cup White chocolate chips optional

Method
 

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