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Ice Cream Bread with Sprinkles Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This fun and easy Ice Cream Bread recipe transforms just a few simple ingredients into a colorful, soft, and slightly sweet loaf that’s perfect for a quick dessert or snack. Made primarily with softened frozen custard, self-rising flour, powdered sugar, and sprinkles, this bread requires no yeast or kneading and is baked to a golden perfection. The result is a delightful treat with a subtle ice cream flavor and a beautiful sprinkle-studded appearance, perfect for celebrations or anytime indulgence.

Ingredients

Scale

Ice Cream Bread Ingredients

  • 2 cups plus 1 tablespoon Frozen Custard, softened
  • 1/2 cup Powdered Sugar
  • 1 1/2 cups Self-Rising Flour
  • 1/2 cup Colorful Sprinkles
  • Spray Butter, for greasing the pan

Instructions

  1. Prepare the custard: In a large bowl, place the frozen custard and stir it until it becomes creamy and smooth, ensuring it is easy to blend with the other ingredients.
  2. Mix dry ingredients: Add the self-rising flour, powdered sugar, and colorful sprinkles to the creamy custard. Stir all ingredients together gently but thoroughly until well blended to form the bread batter.
  3. Prepare the loaf pan: Lightly spray the loaf pan with spray butter to prevent sticking. Use two pieces of parchment paper to line the pan: one cut lengthwise to fit and hang over the ends, and another cut widthwise to hang over the sides. This setup will help lift the bread out easily once baked and cooled.
  4. Pour batter into pan: Transfer the bread batter into the prepared loaf pan evenly. Sprinkle a few extra colorful sprinkles on top of the dough for a decorative finish.
  5. Bake the bread: Place the loaf pan in a preheated oven at 350°F (175°C). Bake for 45 minutes to one hour, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
  6. Protect the crust: When the top of the bread turns golden brown, cover it loosely with aluminum foil to prevent over-browning or burning while it finishes baking.
  7. Cool in pan: Once baking is complete, remove the loaf pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for about 30 minutes.
  8. Remove from pan: Using the overhanging parchment paper edges, carefully lift the bread out of the loaf pan and place it back on the wire rack still resting on the parchment paper to cool completely.
  9. Refrigerate for best texture: For optimal flavor and texture, wrap the bread in parchment paper followed by aluminum foil and refrigerate overnight before slicing.
  10. Serve: Slice the bread into one-inch thick pieces, serve, and enjoy this sweet, colorful treat.

Notes

  • Make sure the frozen custard is softened to a creamy consistency for easy mixing.
  • The loaf pan lining with parchment paper is essential for easy removal and clean slices.
  • Covering the bread with foil during baking prevents the crust from burning while ensuring the inside is cooked through.
  • Refrigerating overnight helps the bread firm up and enhances the flavor.
  • You can substitute frozen custard with soft vanilla ice cream if custard is unavailable.
  • Use self-rising flour for proper rise; if not available, combine all-purpose flour with baking powder and salt accordingly.

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Find it online: https://comfortmealsmadeeasy.com/ice-cream-bread-with-sprinkles-recipe/