Ice Cream Party Loaf Food

YUMMY ICE CREAM BREAD

Steps:

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

BANANA BREAD ICE CREAM LOAF

Steps:

• For the brown butter banana bread: Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-5-inch loaf pan with nonstick cooking spray.
• Melt the butter in a small saucepan over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly.
• Whisk together the flour, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Whisk the brown sugar, sour cream, vanilla and eggs into the bowl with the browned butter until combined, then stir in the mashed bananas. Fold the flour mixture into the banana mixture with a rubber spatula until just combined (some small lumps are ok).
• Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Top with the pecans. Bake until the loaf is browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Wash and dry the loaf pan, then reserve for assembly.
• For the banana caramel sauce: Meanwhile, combine the granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, swirling the pan occasionally, until the sugar turns a dark amber, 10 to 12 minutes. Working carefully (as the mixture will bubble up at this point), slowly whisk in the heavy cream until smooth. Stir in the butter and sliced bananas until thoroughly combined. Transfer to a large bowl, then let cool to room temperature, about 1 hour.
• For the assembly: To assemble, line the reserved loaf pan with plastic wrap, leaving about a 4-inch overhang on the 2 longer sides. Carefully slice the cooled banana bread with a serrated knife horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups of the butter pecan ice cream. Spoon about 1/3 cup of the banana caramel sauce over the ice cream, then sprinkle with half of the pecans. Layer the middle slice of banana bread over the pecans, then cover with the remaining butter pecan ice cream, followed by another 1/3 cup banana caramel sauce and remaining pecans. Finish by placing the top layer of banana bread on top, then press down gently so all the layers adhere. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely firm, at least 6 hours and up to overnight. Refrigerate the remaining banana caramel sauce and reserve for serving.
• To serve, use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Microwave the reserved banana caramel sauce in 20-second intervals, stirring after each, until just warm, about 1 minute. Cut the ice cream loaf into 1-inch-thick slices, then drizzle with the warm banana caramel sauce.

VANILLA ICE CREAM FOR ICE CREAM MAKER OR LOAF PAN

Steps:

• Mix all in ice cream maker and freeze according to manufacture's instructions.
• To make in loaf pan omit half and half. In bowl combine sweetened milk and vanilla. Fold in 2 cups whipping cream whipped. Do not use non dairy whipped topping.
• Pour into 9x5 loaf pan or 2 quart container. Cover.
• Freeze 6 hours or till firm.

ICE CREAM BREAD RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (175˚C).
• Combine melted ice cream and self-rising flour. Mix until well combined.
• Add any additional sprinkles, chocolate chips, or goodies to the batter.
• Line a loaf pan with parchment paper and grease with a nonstick spray.
• Pour batter into a loaf pan and spread evenly.
• Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
• Allow to cool fully before cutting.
• Enjoy!

PARTY SANDWICH LOAF

Steps:

• Bread: Trim all crusts. Place on its side. Measure and mark 5 even cuts about 1/2 inch wide. With a ruler as a guide, cut 5 lengthwise slices, keeping them in order of cutting so that the loaf can be reassembled.
• TO ASSEMBLE:.
• Along with the cheese spread, choose 3 other fillings.
• Spread each slice with butter.
• Place bottom slice, butter side up, on waxed paper-covered bread board or baking sheet.
• Spread to the edges with Cheese spread.
• Place 2nd slice on top of cheese spread and cover with Chicken and Almond Filling.
• Add third slice of bread and spread with Egg and Olive filling.
• Top with fourth slice and spread with Ham and Pimento Filling.
• Place 5th slice of bread buttered side down on Ham filling.
• Gently shape the loaf so the edges are even, removing any excess fillings.
• TO ICE:.
• Spread sides and top with Cream Cheese icing.
• Garnish top as desired with strips of green pepper, ripe olives and sliced radish in design, or colour cream cheese and decorate using a cake decorator.
• Chill at least 3 hours before serving.
• TO SERVE:.
• Place loaf on large tray or platter. Cover remainder of tray with lettuce or arrange tomatoes, cucumbers and olives around the loaf. Garnish with parsley. Slice loaf into 10 one-inch slices and serve on individual salad plates with lettuce and vegetable garnishes.

ICE CREAM BREAD

Steps:

• In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.