Ice cream bread is my new favorite baking project. It is SO easy and so much fun to make, especially with kids. To make my first batch the other day I followed the instructions I found on Taste of Home. It was so easy! I noticed that my bread didn’t rise quite as much as the ones in her picture, but then I realized I baked mine in a bigger loaf pan then the one that was called for. For the second batch I added some chocolate chips and topped the bread with sprinkles – it was delicious! Amazingly, the ice cream truly does contain just the right amount of fat to make the bread moist and sweet. If you want a little more sweetness you can definitely add a touch more sugar until it suits your liking. I used plain vanilla ice cream to start out with and it worked beautifully!
Chocolate Chip Ice Cream Bread
2 cups vanilla ice cream, softened
1 1/2 cups self-rising flour
1/2 cup mini chocolate chips
1. Preheat the oven to 350 degrees F.
2. Combined the ice cream, flour, and chocolate chips in a bowl. Press the batter into a buttered 5×3 loaf pan and shake the sprinkles on top.
3. Bake for 45 minutes, or until the top turns golden brown. Allow to cool for five minutes in the loaf pan, then turn out onto a wire rack to cool completely.
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