Ice Cream Bread

“Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results.” —Katherine Kuehlman, Denver, Colorado

Ice cream breadTaste of Home
Servings Prep Time Cook Time
6slices 5minutes 25minutes + cooling
Servings Prep Time
6slices 5minutes
Cook Time
25minutes + cooling
Portions: slices
Portions: slices
  1. In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe Notes

Editor's Note

As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.

Nutrition Facts

1 slice: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, 0 fibre), 3g protein.

Diabetic Exchanges: 1 starch, 1/2 fat.