Ice Cream Bread

INGREDIENTS

For Dough:

• 1 pint (2 cups) Melted Ice Cream (You can use any ice cream!) 
• 1 1/4 cup Self Rising Flour

Optional:

• 1/4 cup Rainbow Sprinkles
• 1/4 cup Chocolate Chips

NOTE:   Low-fat & dairy-free ice cream DO NOT work as well.

DIRECTIONS

1. Preheat your oven to 350˚F/ 175˚C. 
2. Combine melted ice cream and self rising flour. Mix until well combined
3. Add any additional sprinkles, chocolate chips, or goodies to the batter.
4. Line a loaf pan with parchment paper and grease with a non-stick spray.
5. Pour batter into a loaf pan (dimensions:  6"Wx11"Dx2.88"H ) and spread evenly.
6. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven)
7. Allow to cool fully before cutting.
8. Enjoy the easiest bread ever!

Now let's add a touch of comedy to it and check out Dylan Hollis' version. His recipe and some tips are below the video.

Dylan Hollis - Ice Cream Bread

INGREDIENTS

- 2 pints ice cream

   -- Note 1: Get real ice cream. Diet and keto ice cream breads didn't turn out well.

   -- Note 2: Despite the note above, Haagen-Dazs non-dairy ice cream did work out well for my lactose-intolerant family members, and they didn't experience any side effects (I made them a brownie loaf).

- 1.5 cups all-purpose flour (1 cup for Update 2's brownie loaf)

- 1/2 tablespoon baking powder

- For Update 2's brownie loaf only: 1/2 cup powdered cocoa

DIRECTIONS

1. Let the ice cream melt, but keep it cold. I'm trying to nail down exactly how much to let it thaw, because this varies the cooking time. Best guesstimate at this time: remove from the freezer and thaw in the fridge for 3 hours.
2. Grease a loaf pan. I've been using cooking spray with flour made specifically for baking applications, completely coating the inside of the loaf pan, and it works every time.
3. Mix the ice cream with the dry ingredients, folding together completely. Make sure you mix it thoroughly enough to not have lumps of flour remaining.
4. Bake at 350°F for 45-60 minutes. Start checking with a toothpick at 45 minutes. If it doesn't come out clean, add 5 minute increments and check again.

   -- Note: The brownie loaf took the full hour. It may have been due to the ice cream used or the temperature and consistency when mixed (it was still rather thick).

-UPDATES PER DYLAN'S RECIPE-

Update 1: Chocolate chip cookie dough ice cream gives it a lighter cake-like texture. The cookie dough creates pockets of chocolate chip cookie throughout, but they're not distinct; they blend in to the rest of the bread. I used Ben & Jerry's chocolate chip cookie dough core.

Update 2: Using fudge brownie ice cream and substituting 1/2 cup of the flour for cocoa results in a brownie loaf.

Update 3: I cut the recipe in half to make a layered loaf with vanilla on top and chocolate on the bottom. Despite letting the pints thaw for the same amount of time, the chocolate was thick enough to hold the mixing spoon upright in the bowl, whilst the vanilla was completely liquid. The loaf came out perfectly with two distinct layers. Scared my dad because he thought he burned the slice he was toasting in the oven due to it being so dark.

Update 4: I made a brownie loaf and added sliced chunks of Swiss Cake Rolls to the batter. I saw occasional bits of slightly different colored areas inside the loaf, but I think it'd work much better if I'd used vanilla ice cream. Oh well. Sometimes science works, sometimes it doesn't.