Ice cream + flour = bread. Seriously?
I couldn’t believe it myself when I saw it on Newlyweds. I didn’t know how it would work. I still can’t explain it. But it works. I used pumpkin ice cream and came up with this pumpkin bread that tastes similar to the pumpkin quick breads I bake in October.
You can use any flavor ice cream. I was originally going to use chocolate like the recipe I came across, but then I found this unopened pumpkin ice cream I bought from Trader Joe’s and forgot about until I cleaned out my freezer. The bold spices in the pumpkin ice cream seemed perfect for making a good tasting bread with only two ingredients.
This was so easy to make and tasted good too. I would definitely make this again. You just need to melt some ice cream, add in some self rising flour, stir and mix and it’s ready to go in the oven. I did make some slight tweaks. Since I only have a 9 x 5 loaf pan, I decided to do 1 1/2 times the original recipe. I was also out of self rising flour, so I had to make my own, so technically I had to use more than two ingredients. Still super easy.
If you like these very few ingredient type of recipes like me, I finally created a category for recipes with Four Ingredients or Less.
I’ve also used ice cream to make a really easy pumpkin cake, too!
Pumpkin Ice Cream Bread
- 3 cups pumpkin ice cream softened/mostly melted
- 2 1/4 cups self rising flour (see note)
- Preheat oven to 350°F. Grease a 9 x 5 loaf pan.
- In a large bowl, mix softened ice cream and flour with large wooden spoon until combined and no ice cream of flour chunks remain. Scoop batter into loaf pan.
- Bake for approximately 55-65 minutes until knife inserted comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.