My super moist strawberry ice cream bread comes together in a snap. Drizzle it with a sweet glaze and get ready to enjoy summertime flavor anytime of the year!
I have been curious about ice cream bread for a very long time now. Just one of those bucket list things I have always wanted to do.
Some people say ice cream bread is delicious and some people say otherwise. I must say, I was very pleasantly surprised with how my bread turned out. I guarantee you, this bread is moist and flavorful!
Should I make my ice cream bread with just melted ice cream and self-rising flour like the traditional recipes call for? Or should I do what I think might make it just a bit yummier? Of course I had to with a bit yummier!!
So I made a few changes. This Strawberry Ice Cream Bread is a winner! It’s still simple to make, incredibly moist and it has a wonderful strawberry flavor!
My Strawberry Ice Cream Bread would make a great addition to any breakfast or brunch!
Not only did I use softened strawberry ice cream, but I also added this instant strawberry crème pudding mix. I purchased the pudding mix at Walmart recently when I was in there for something else.
I don’t make it to Walmart often so I truly don’t know if this is an item they carry year round or just at certain times of the year.
If you prefer to use self-rising feel free, simply omit the baking powder and salt. The traditional recipes for ice cream bread simply call for ice cream and self-rising flour.
I chose to go with all-purpose flour and add my own baking powder and salt. I highly recommend you do the same, but it’s your bread so you can make it however you would like to.
This bread has such a pleasant strawberry flavor I hope you get a chance to make it soon!
Strawberry Ice Cream Bread
Prep time: 10 min | Cook time: 45 min | Total time: 55 min
1 pint strawberry ice cream, softened (2 cups)
1-1/2 cups all-purpose flour
1 (3.4 oz.) package strawberry crème instant pudding
2 teaspoons baking powder
1/2 teaspoon salt
*Note: If using self-rising flour skip the baking powder and salt.
1 cup confectioners’ sugar
2 Tablespoons heavy cream or milk
1/2 teaspoon vanilla extract
1/2 teaspoon strawberry extract (optional)
1. Heat oven to 350 degrees F. Grease and flour one 8-inch x 4-inch loaf pan, or two mini loaf pans. Set aside. Stir together ice cream, pudding mix, flour, baking powder and salt, stirring just until flour is moistened. Spoon batter into a greased and floured 8-inch x 4-inch loaf pan.
2. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.
3. Whisk the confectioners’ sugar, cream and strawberry extract together until combined and desired consistency. Drizzle over bread, let bread sit for about 15 minutes allowing glaze to set up.