Ice Cream Bread Recipes

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.

Steps:

• Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inches loaf pan.
• Bake at 350F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.

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!

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.

Steps:

• Stir together all ingredients until flour is moistened.
• Spoon the batter into a lightly greased and floured mini loaf pan.
• Bake at 350 degrees for about 40 to 45 minutes, or until wooden pick inserted in center of bread comes out clean.
• Remove from pan and cool on a wire rack for about 5 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a small loaf pan with cooking spray.
• Mix ice cream, flour, and sugar together in a bowl; pour into the greased loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

Steps:

• Whiz the bread in the food processor to make crumbs. Mix the brown sugar with the melted butter and add the crumbs, stir well then spread the mixture on a baking sheet.
• Bake the crumbs in a pre-heated oven at 350º for 15-20 minutes, turning from time to time until they are toasted and crisp. Allow to cool. Break crumbs a bit into little nuggets. Store cooled crumbs in ziploc bag until ready to use.
• Cut the vanilla pod open and scrape out the seeds. Pour the milk into a heavy-based saucepan, add the vanilla pod and seeds and bring to a boil. Remove from the heat and leave for 15 minutes to allow the flavors to infuse. If using vanilla extract - make sure to use a quality vanilla - not imitation. Add vanilla extract to heated milk if using that method.
• Whisk the egg yolks, sugar and cornstarch in a bowl until thick and pale. Gradually pour on the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time. When the custard thickens and coats the back of the spoon, strain out the pod, add the brandy and chill 6-8 hours or overnight for best results.
• When ready to make the ice cream, stir the cream into the chilled custard mixture and churn the mixture until thick but not solid. You need to "listen" to the churn, when it slows and strains then stop the motor to add the crumbs. Rub the breadcrumbs between your fingers to break up any clumps. Stir the crumbs into the mixture, churn for another 10 minutes or until motor stops. Serve immediately or you can place in freezer and enjoy over several days.
• Note: It says that this ice-cream was popular in Victorian times - it's always nice to know that we can still enjoy old recipes!

Steps:

• separate each biscuit.
• roll biscuits in cinnamon and sugar mixture.
• put in a greased 9x13 cake pan or a bunt pan.
• Combine butter, brown sugar, white sugar and ice cream.
• Heat until melted together, do not bring to boil.
• Pour over biscuits.
• Bake at 350 for 30 minutes or until brown.

Steps:

• In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often.
• Make a custard base using 1/2 pint (300ml) of the cream along with the sugar and egg yolks and leave to cool.
• Directions for making a custard base:.
• Ingredients: 4 egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4 oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or according to taste).
• Scald the milk (bring slowly up to boiling point in a saucepan).
• Separately, mix together the egg yolks and sugar until thick.
• Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
• When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.
• Leave to cool.
• When the mixture is cold, stir in the breadcrumbs, vanilla extract and rest of the cream and then transfer the complete mixture into an ice cream maker.
• Freeze following the manufacturer's instructions BUT just as it's starting to freeze whisk the egg whites until fluffy and add to the mixture, thereafter continuing the freezing process.