Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a easy, fast and delicious breakfast or dessert bread using only two ingredients! If there is any left, it can also make delicious French toast!

Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
1 8x4-inch loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.

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  • Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan.

  • Bake in the preheated oven until cooked through, 35 to 40 minutes. Enjoy warm or at room temperature.

Cook's Note:

Use any flavor of ice cream. Low-fat and no-sugar versions do not work well.

Nutrition Facts

149 calories; protein 3.5g; carbohydrates 25.2g; fat 3.9g; cholesterol 14.5mg; sodium 324.1mg. Full Nutrition
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Reviews (3)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/23/2019
Extremely easy to make, I think next time I can add raisins or dried fruit? Read More
Rating: 5 stars
12/27/2020
did not make any changes, it was quick and easy and yummy1 Read More
Rating: 4 stars
09/11/2021
I’m so impressed with this! Many times when I try something new, I prepare myself for disappointment, but I didn’t need to at all with this recipe! I didn’t have any self-rising flour, so I substituted it with 1-1/2 cups of flour combined with 2-1/4 tsp baking soda and 3/8 tsp salt. It has a cake-like crumb, so I’m not sure this would do well as French toast. I used maple-walnut ice cream; the scent was heavenly and the flavor wasn’t overly strong. Read More
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Rating: 5 stars
08/20/2019
I used butter pecan ice cream, added a dab of vanilla and sprinkled with cinnamon on top. Delicious! Will definitely make again Read More