Ice Cream Bread
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I scream, you scream, we all scream for ice cream bread!
Who would have thought combining melted ice cream with flour would create a delicious bread? Probably a kid. This bread recipe is as easy as they come and it’s a great way to get your little ones involved in the kitchen. Anything involving ice cream is sure to grab their attention! All you’ll need is flour, ice cream and chocolate chips if you’re feeling extra sweet. Combine these together and you’ll get a loaf that is a cross between bread and cake.
The most important ingredient in this recipe, as you might have guessed, is the ice cream. I opted for the crème de la crème of ice creams, Mitchells! Each flavor of Mitchell’s Ice Cream is like a little taste of Ohio, as each batch is handcrafted in their Ohio City kitchen. They pride themselves on using ingredients that grow well in Ohio, many of which come from local farms. If they need something that doesn’t grow well in our region, then they find where it grows best and they source it from there. You are truly getting the best ice cream when you open up a pint of Mitchell’s.
When it comes to flavors, use the ones you love most. A combination of Mitchell’s Carmel Fudge Brownie and Double Chocolate Chunk was a no brainer for me. These creamy wonders dominate my freezer and break my diets time and time again. You can customize the toppings to pair with the flavor(s) you choose. I’ve made this with butter pecan ice cream and topped it with caramelized pecans. It was excellent!
Now let’s check out the flavor of the day!
Ice Cream Bread
Servings: 1 Large Loaf of Bread
Ingredients
- 2 pints Mitchell’s ice cream
- 2 1/2 cups self-rising flour*
- 1/4 cup Heinen’s mini chocolate chips
Instructions
- Melt the ice cream slowly by allowing it to sit out at room temperature. Thawing with a microwave will change the structure of the ice cream and ultimately affect how the bread bakes.
- Preheat the oven to 350˚F.
- If using two flavors, divide the flour evenly between two bowls. If using one flavor, add all of the flour to one bowl.
- Add the ice cream and mix. Do not over mix, but break up any lumps.
- Spray a 9×5 loaf pan with cooking spray or oil.
- Add the batter to the pan in large scoops. If using two flavors, alternate the scoops and repeat until all of the batter is used. Smooth out the top and sprinkle with Heinen’s mini chocolate chips.
- Bake uncovered in the oven for 30 minutes. After 30 minutes, tent with foil and bake for an additional 15 minutes.
- Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean, it is done.
- Allow the loaf to cool before slicing. Serve with ice cream. This also makes for next level French toast. Enjoy!
*Note: If you don’t have self-rising flour, combine 1 1/2 tsp. baking powder and 1/4 tsp. salt to each cup of flour and mix to combine.
