Ice Cream Bread - My Recipe

I tweeted recently that I had baked some Ice Cream Bread and a few people have asked about it.

I can't remember where I originally came across this phenomenon, but Google it and you will get thousands of hits.

Most of the recipes I looked at suggested 2 cups of ice cream and 1.5 cups of self raising flour (I prefer recipes that don't use weights and liquid measure as I tend to use spoons to measure out my ingredients - 1 rounded tablespoon is 1 ounce, etc).  This was supposed to give a decent depth loaf in an 8 inch loaf tin, my tin is 8.5 inches and the loaf came out very thin.

So my recipe, after a bit of trial and error.

3 cups of ice cream - any flavour will do.
2 cups of self raising flour.
Dried fruit, chocolate chips if desired.

Pre-heat the oven to 180 degrees and line or oil & flour a loaf tin.

• Allow the ice cream to soften, almost to melting point.  It will be much easier to mix in the flour.
• Mix in the dried fruit, chocolate if using (or anything else you wish to add)
• Sieve the flour in half a cup at a time and mix well, it will become quite stiff.
• Scoop into the loaf tin and smooth out, no need to be too careful with this as it will even itself out
• Bake for approx 40 minutes until a skewer, toothpick, or as I use, a knife, comes out clean.
• Allow to cool slightly before removing from the tin.

And there we go.

This is the one I baked recently, served with plum jam.