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Ice Cream Bread with Sprinkles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 130 reviews
  • Author: Paula
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This easy Ice Cream Bread recipe uses just two main ingredients—vanilla ice cream and self-rising flour—to create a quick and delicious sweet bread. With a soft, tender crumb and a delightful sprinkle of rainbow jimmie sprinkles on top, this no-yeast bread is perfect for a simple dessert or snack. The recipe requires minimal prep and baking time, making it an ideal treat for beginner bakers or anyone looking for an effortless homemade bread with a hint of vanilla flavor.

Ingredients

Scale

Ice Cream Bread Ingredients

  • 14 ounce container (approximately 1 ⅔ cups) vanilla flavored ice cream, thawed to a pourable consistency (Haagen-Dazs brand recommended)
  • 1½ cups self-rising flour
  • 3 tablespoons rainbow colored jimmie sprinkles

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Lightly spray an 8 ½ x 4 ½ inch loaf pan with baking spray and line it with parchment paper. Leave enough parchment paper overhanging the sides to easily lift the baked bread out later.
  2. Combine ice cream and flour: In a large mixing bowl, add the thawed vanilla ice cream and self-rising flour.
  3. Mix batter carefully: Using a large rubber spatula or wooden spoon, gently stir the ingredients just until combined and no large lumps remain. Avoid overmixing to prevent a dense bread texture.
  4. Transfer batter to loaf pan: Pour the batter into the prepared loaf pan and spread the top evenly. Sprinkle the 3 tablespoons of rainbow colored jimmie sprinkles evenly over the surface.
  5. Bake the bread: Bake for 35 to 40 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
  6. Cool and remove from pan: Let the bread cool in the pan for 8 to 10 minutes. Then lift it out using the parchment paper overhang, remove the parchment paper, and transfer the bread to a wire rack to cool completely before slicing and serving.

Notes

  • Storage: Store the ice cream bread in an airtight container in the refrigerator for 3-4 days.
  • Freezing: Wrap tightly in plastic wrap and aluminum foil to freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Reheating: Warm individual slices for 20-30 seconds in the microwave or lightly toast in a toaster oven.
  • Ingredient tips: Use full-fat, high-quality vanilla ice cream like Haagen-Dazs for best results. Low-fat or non-dairy alternatives will not work as well.
  • Flour note: Use fresh self-rising flour with active leavening for proper rise and texture.
  • Mix gently: Do not overmix the batter to avoid dense bread.

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of loaf)
  • Calories: 190
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/ice-cream-bread-with-sprinkles-recipe/