YUMMY ICE CREAM BREAD
This is a easy, fast and delicious breakfast or dessert bread using only two ingredients! If there is any left, it can also make delicious French toast!
Provided by TEACHERMOM1
Categories Bread
Time 45m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
- Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan.
- Bake in the preheated oven until cooked through, 35 to 40 minutes. Enjoy warm or at room temperature.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 25.2 g, Cholesterol 14.5 mg, Fat 3.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 324.1 mg, Sugar 7.1 g
ICE CREAM BREAD RECIPE BY TASTY
Here's what you need: ice cream, self-rising flour, rainbow sprinkles, chocolate chips
Provided by Tasty
Categories Bakery Goods
Yield 8 slices
Number Of Ingredients 4
Steps:
- Preheat your oven to 350˚F (175˚C).
- Combine melted ice cream and self-rising flour. Mix until well combined.
- Add any additional sprinkles, chocolate chips, or goodies to the batter.
- Line a loaf pan with parchment paper and grease with a nonstick spray.
- Pour batter into a loaf pan and spread evenly.
- Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
- Allow to cool fully before cutting.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, Sugar 14 grams
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
Provided by Taste of Home
Time 30m
Yield 1 loaf (6 slices).
Number Of Ingredients 3
Steps:
- 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 center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 217mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.
BANANA BREAD ICE CREAM LOAF
Double the banana flavor in one over-the-top dessert. Layer homemade brown butter banana bread with store-bought butter pecan ice cream, sticky banana caramel and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel. It's a decadent treat you'll want to make year-round.
Provided by Food Network Kitchen
Categories dessert
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the brown butter banana bread: Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-5-inch loaf pan with nonstick cooking spray.
- Melt the butter in a small saucepan over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly.
- Whisk together the flour, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Whisk the brown sugar, sour cream, vanilla and eggs into the bowl with the browned butter until combined, then stir in the mashed bananas. Fold the flour mixture into the banana mixture with a rubber spatula until just combined (some small lumps are ok).
- Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Top with the pecans. Bake until the loaf is browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Wash and dry the loaf pan, then reserve for assembly.
- For the banana caramel sauce: Meanwhile, combine the granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, swirling the pan occasionally, until the sugar turns a dark amber, 10 to 12 minutes. Working carefully (as the mixture will bubble up at this point), slowly whisk in the heavy cream until smooth. Stir in the butter and sliced bananas until thoroughly combined. Transfer to a large bowl, then let cool to room temperature, about 1 hour.
- For the assembly: To assemble, line the reserved loaf pan with plastic wrap, leaving about a 4-inch overhang on the 2 longer sides. Carefully slice the cooled banana bread with a serrated knife horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups of the butter pecan ice cream. Spoon about 1/3 cup of the banana caramel sauce over the ice cream, then sprinkle with half of the pecans. Layer the middle slice of banana bread over the pecans, then cover with the remaining butter pecan ice cream, followed by another 1/3 cup banana caramel sauce and remaining pecans. Finish by placing the top layer of banana bread on top, then press down gently so all the layers adhere. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely firm, at least 6 hours and up to overnight. Refrigerate the remaining banana caramel sauce and reserve for serving.
- To serve, use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Microwave the reserved banana caramel sauce in 20-second intervals, stirring after each, until just warm, about 1 minute. Cut the ice cream loaf into 1-inch-thick slices, then drizzle with the warm banana caramel sauce.
PEPPERMINT ICE CREAM LOAF
A perfect Christmas Holiday dessert.
Provided by Food Network
Categories dessert
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
- BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
- COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
- FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
More about "ice cream loaf recipes"
ICE CREAM BREAD - TWO INGREDIENT RECIPES - DAILY DISH …
From dailydishrecipes.com
4.6/5 (339)Category Muffin And Donut RecipesCuisine Quick BreadsTotal Time 55 mins
- Preheat your oven to 350 degrees. Grease an 8.5"x4.5" pan. (anything from 8x4-9x5 will work).
- In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
HOW TO MAKE ICE CREAM BREAD—JUST 3 INGREDIENTS!
From tasteofhome.com
Author Lisa KaminskiEstimated Reading Time 4 mins
2-INGREDIENT ICE CREAM BREAD RECIPE | BEN & JERRY’S
From benjerry.com
20+ LOAF CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE
From allrecipes.com
OLD-FASHIONED CHOCOLATE ICE CREAM {WITH COCOA POWDER}
From heartscontentfarmhouse.com
BAKE CLUB BIRTHDAY ICE CREAM LOAF – MILK BAR
From milkbarstore.com
ICE-CREAM CAKE LOAF | CANADIAN LIVING
From canadianliving.com
OUR 14 BEST WINTER DESSERT RECIPES FOR ANY OCCASION
From food52.com
20 DESSERT RECIPES USING GREEK YOGURT - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
PEANUT BUTTER BANANA ICE CREAM - NO CHURN ICE CREAM
From dessertsonadime.com
LOAF PAN ICE CREAM - BETTER HOMES & GARDENS
From bhg.com
ICE CREAM BREAD RECIPE - 2 INGREDIENT ICE CREAM BREAD
From eatingonadime.com
MARBLED ICE CREAM LOAF CAKE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE HOMEMADE ICE CREAM 3 EASY WAYS - FOOD NETWORK
From foodnetwork.com
SIMPLE ICE CREAM LOAF CAKE - THE MAD SCIENTISTS KITCHEN
From themadscientistskitchen.com
CHIPS AHOY! ICE CREAM LOAF RECIPE - FOOD.COM
From food.com
RUM RAISIN ICE CREAM (EASY!) | RECIPETIN EATS
From recipetineats.com
You'll also love