Ice Cream Loaf Recipes

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ICE CREAM BREAD RECIPE BY TASTY

Here's what you need: ice cream, self-rising flour, rainbow sprinkles, chocolate chips

Provided by Tasty

Categories     Bakery Goods

Yield 8 slices

Number Of Ingredients 4



Ice Cream Bread Recipe by Tasty image

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!

Nutrition Facts : Calories 215 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, Sugar 14 grams

2 cups ice cream, melted, any kind, but low-fat and dairy-free ice cream do not work well.
1 ¼ cups self-rising flour
¼ cup rainbow sprinkles
¼ cup chocolate chips

YUMMY ICE CREAM BREAD

This is a easy, fast and delicious breakfast or dessert bread using only two ingredients! If there is any left, it can also make delicious French toast!

Provided by TEACHERMOM1

Categories     Bread

Time 45m

Yield 8

Number Of Ingredients 2



Yummy Ice Cream Bread image

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.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 25.2 g, Cholesterol 14.5 mg, Fat 3.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 324.1 mg, Sugar 7.1 g

2 cups ice cream
1 ½ cups self-rising flour

PEPPERMINT ICE CREAM LOAF

A perfect Christmas Holiday dessert.

Provided by Food Network

Categories     dessert

Time 15m

Yield 12 servings

Number Of Ingredients 7



Peppermint Ice Cream Loaf image

Steps:

  • LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
  • BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
  • COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
  • FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.

1 cup crushed hard peppermint candy, divided
1/4 cup water
2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
3 tbsps. butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 to 2 drops red food coloring (optional)
2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping)

BANANA BREAD ICE CREAM LOAF

Double the banana flavor in one over-the-top dessert. Layer homemade brown butter banana bread with store-bought butter pecan ice cream, sticky banana caramel and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel. It's a decadent treat you'll want to make year-round.

Provided by Food Network Kitchen

Categories     dessert

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 20



Banana Bread Ice Cream Loaf image

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.

Nonstick cooking spray, for the pan
1 stick (8 tablespoons) unsalted butter
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup lightly packed light brown sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)
1/2 cup toasted pecans, chopped
1 cup granulated sugar
3/4 cup heavy cream
1 tablespoon unsalted butter
2 ripe medium bananas, thinly sliced
3 cups butter pecan ice cream
3/4 cup toasted pecans, chopped

CRUNCHY ICE CREAM LOAF

This tasty frozen treat comes from Stacy Burt of Bethel, Connecticut.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 6h45m

Number Of Ingredients 4



Crunchy Ice Cream Loaf image

Steps:

  • Sprinkle the inside of an 8-by-4-inch (6-cup capacity) loaf pan with water (to help plastic stick to pan). Line pan with two sheets of plastic wrap; crisscross, leaving a 6-inch overhang on all sides. In a small bowl, combine crushed cornflakes and cinnamon.
  • Sprinkle half the cornflake mixture in bottom of pan; drizzle with 2 tablespoons honey. Top with half the ice cream; spread gently to flatten. Repeat with remaining cornflake mixture, honey, and ice cream.
  • Fold plastic overhang over ice cream, and freeze until firm, 6 hours or up to 4 days. To serve, unfold plastic; invert pan onto a plate, and peel off plastic. Top with more crushed cornflakes, if desired. Slice and serve immediately.

1 1/2 cups cornflakes, crushed, plus more for garnish
2 teaspoons ground cinnamon
4 tablespoons honey
3 pints vanilla ice cream, slightly softened

ICE CREAM BREAD

Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results. -Katherine Kuehlman, Denver, Colorado

Provided by Taste of Home

Time 30m

Yield 1 loaf (6 slices).

Number Of Ingredients 3



Ice Cream Bread image

Steps:

  • In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 217mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.

1 cup butter pecan ice cream, softened
3/4 cup self-rising flour
1 tablespoon sugar

ICE CREAM PARTY LOAF

Make and share this Ice Cream Party Loaf recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 6



Ice Cream Party Loaf image

Steps:

  • Preheat over to 350.
  • Prepare cake as directed,b ut bake in a 9x5x3 inch loaf pan.
  • Bake 55-60 minutes or until done with a toothpick.
  • Cool 20 minutes then remove from pan.
  • When completely cool, split into 3 layers using long serrated knife.
  • Spread softened chocolate ice cream between bottom and middle layers.
  • Spread softened strawberry ice cream between middle and top layers.
  • Freeze until ice cream is hard.
  • Whip cream until stiff then add sugar.
  • Spread on sides and top of loaf.
  • Garnish with cherries.
  • Serve at once or stor in freezer up to 4 weeks.

Nutrition Facts : Calories 428.8, Fat 23.7, SaturatedFat 12.5, Cholesterol 68.2, Sodium 334.9, Carbohydrate 51.6, Fiber 0.9, Sugar 33.6, Protein 4.3

1 package white cake mix
1 pint chocolate ice cream
1 pint strawberry ice cream
1 pint whipping cream
1/4 cup sugar
maraschino cherry (to garnish)

OREO ICE CREAM LOAF CAKE

This taste like ice cream, but it so is not! It's very easy to make, and my kids love love love it! As soon as it is ready, it is gone!!! I got the recipe from Kraft. Cooking time is freezer time.

Provided by Billiebcc

Categories     Frozen Desserts

Time 3h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 6



Oreo Ice Cream Loaf Cake image

Steps:

  • Melt chocolate, set aside to cool.
  • Line 8 1/2 x 4 1/2 inch loaf pan with foil, ends of foil should extend over sides of pan.Arrange 8 of the cookies evenly on the bottom of the pan. Crumble remaining 6 cookies, set aside.
  • Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Remove about 1 1/2 cups of the cream cheese mixture, place in a medium bowl, stir in melted chocolate.
  • Spread remaining cream cheese mixture over cookies in pan, sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon, top with chocolate cream cheese mixture.
  • Cover. Freeze 3 hours or until firm. Remove from freezer invert onto serving plate, peel off foil.
  • Let stand at room temperature to soften slightly before slicing.

4 ounces semi-sweet chocolate squares
14 Oreo cookies, divided
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 (8 ounce) container whipped topping

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