2 Ingredient Ice Cream Bread
2 Ingredient Ice Cream Bread
Unlock the magic of homemade ice cream bread with our simple recipe. Serve warm alongside a scoop of ice cream for a treat that’s as easy to make as it is delightful to enjoy!
Diana ChanFull Recipe In details
Ingredients
- 2 cups Norco Passionfruit Ripple & Vanilla Ice Cream
- 1 ½ cups self-raising flour
- Multicoloured sprinkles (optional)
Methods
- Defrost the ice cream 3 hours before you start. Once the ice cream has defrosted, you can start with the prep.
- Preheat the oven to 180C and grease and line an 8.5 x 4.5 x 2.5 inch bread loaf pan and set aside
- In a large bowl, combine the soft, smooth ice cream and the self-rising flour. Do not overmix.
- Pour the batter into the prepared bread loaf pan and top with the sprinkles
- Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean. Cool the bread in the pan for 5 mins before removing it and placing it on a wire rack to cool further.
- Serve warm with any ice cream of your choice.
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