Beckon Ice Cream Bread by @thebitesizepantry
YES you can have your ice cream and cake and eat it too! We’re all adjusting to a new version of normal during this global pandemic. Some of us are finding new and creative ways to cope with the drastic adjustments that were involuntarily made to our lives, and one of those creative new ways of keeping busy is in the kitchen.
I’ve been seeing so many of us new to cooking or those who have been cooking for a while jumping on the bread baking bandwagon. I have to admit, I’ve never made a loaf and so I decided to stop loafing around (pun intended) and bake! Not just any bread would satisfy my creative cravings, no sir’ree, so I decided to mix two of my favorite things together – bread and ice cream. Just three ingredients is all you’ll need to make the best bread ever.
Ingredients
- 1 pint of Beckon’s Vanilla Ice Cream or any other of their amazing flavors
- 2 tsp baking powder
- 1 1/2 cups all-purpose flour, coconut or oat flour can be used if making this gluten free
- In addition, you can add chocolate chips or sprinkles to your ice cream bread if you like
Directions
- Preheat your oven to 350 F and line a bread pan with parchment paper. The parchment paper is safe to bake with and make it easy to lift your loaf out of the pan once it’s done baking. I still like to spray my bread pan and parchment paper with a little bit of cooking spray just to make entirely sure the dough doesn’t stick.
- Let your Beckon Ice Cream sit out on the counter for about 30mins until it is fully or most of the way melted. Add your melted ice cream to a large mixing bowl.
- To your melted ice cream, add your flour and baking powder and mix well. At this point, if you want you can add a cup or two of chocolate chips or sprinkles.
- Pour the thick batter into your bread pan and bake for 35mins at 350 F or until the center puffs up and doesn’t jiggle. You can determine if the bread is done or not by inserting a toothpick into the center of the loaf and if it comes out clean, it’s done.
- Lift the loaf out of your pan by grabbing the long ends of the parchment paper.
- Let it cool before slicing and serving with a large dollop of Beckon on top!