easy ice cream bread

I promised you a recipe, but I even one-upped myself by not letting my failed Choco Cherry Love ice cream go to waste.

Believe it or not, I am actually much more of a baker than an ice cream maker.  Baking is completely relaxing to me.  It’s a science – do everything according to the recipe, and (usually) your cake, cookie, bread, etc. will turn out flawlessly.  To me, it just makes sense.  Plus, once it’s in the oven, I don’t really even have to worry about it.

So, after my ice cream failed and I pretty much knew there was no way that entire half gallon was going to get eaten, I remembered one of Matt and my favorite easy bake recipes.  It’s really more Matt’s recipe than mine (he discovered it and is usually the one who bakes it), but I’m taking the credit for his genius this time.

Makes 1 loaf.  From this recipe.

2 cups ice cream, softened (any flavor)
1 1/2 cups self-rising flour

Preheat oven to 350 degrees.  You can soften your ice cream by letting it sit out on the counter for 30 minutes or do it the quick way by putting the container in the microwave for about 1 minute or until soft.  It should not be melty!

Spray your bread pan with cooking spray and set aside.  (I also floured mine, but I don’t really think it’s necessary.)  Stir flour and ice cream together in a large bowl until combined.  Pour into bread pan and cover with foil.

Bake for 40-45 minutes or until a toothpick comes out clean.  (Mine actually took a full hour to cook all the way through, so definitely test with a toothpick, don’t just assume it’s cooked through!)



I ended up using my failed Choco Cherry Love ice cream.  The best part about this recipe was that I could add in my forgotten salt and vanilla since it was soft and I was mixing it with flour.  I also added in another cup of chopped cherries to give it more of a cherry flavor.

I though this turned our really well.  It’s definitely very bready and you’ll definitely want something to wash it down with.  The chocolate was the best part, of course!

We’ve made this recipe with mint chip ice cream also, and it was delicious!  I think it would be really good with a butter pecan or something else with caramel or nuts.  But, I think fruit ice creams work well also.

We actually got frozen custard last night – it’s been awhile!  I was actually surprised by how good it was, since I’ve never been a fan.  But, you’ll have to wait until tomorrow to hear about it!