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Ice Cream Bread with Sprinkles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 145 reviews
  • Author: Lisa
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Description

This Ice Cream Bread recipe is an easy, no-yeast quick bread made with just two main ingredients — vanilla ice cream and self-rising flour — plus colorful sprinkles for a fun touch. It bakes into a moist, slightly sweet bread that’s perfect for a simple dessert or snack. Using thawed premium vanilla ice cream, like Haagen-Dazs, ensures rich flavor without the need for additional eggs, sugar, or butter. The bread has a soft crumb and a light golden crust, making it a delightful treat to enjoy plain or toasted.

Ingredients

Scale

Main 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 Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8 ½ x 4 ½ inch loaf pan with baker’s spray and line it with parchment paper, ensuring enough overhang on the sides for easy removal of the bread after baking.
  2. Mix Ingredients: In a large mixing bowl, combine the thawed vanilla ice cream and self-rising flour. The ice cream should be softened to a pourable consistency for easy mixing.
  3. Combine Gently: Use a large rubber spatula or wooden spoon to gently stir the mixture just until combined and no large lumps remain. Be careful not to overmix to avoid a dense bread texture.
  4. Transfer to Pan and Add Sprinkles: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the top with the rainbow colored jimmie sprinkles to add color and texture.
  5. Bake the Bread: Bake in the preheated oven for 35 to 40 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
  6. Cool Before Slicing: Let the bread cool in the pan for 8 to 10 minutes, then use the parchment paper overhang to lift it out. Remove the parchment and transfer the bread to a wire rack to cool completely before slicing and serving.

Notes

  • Storage: Store in an airtight container in the refrigerator for 3 to 4 days.
  • Freezing: Wrap tightly in plastic wrap and aluminum foil; freeze 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, premium vanilla ice cream like Haagen-Dazs for best results; low-fat or dairy-free versions may not work well.
  • Flour: Ensure self-rising flour is fresh and contains baking soda and salt, essential for the bread’s rise.
  • Mixing: Avoid overmixing to prevent dense bread; a few small lumps are okay.

Nutrition

  • Serving Size: 1 slice (about 1/8 of the loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 220mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

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