MELTED ICE CREAM BREAD
I love ice cream - especially Ben and Jerry's® - and I'm always looking for ways to include them in my recipes. This simple recipe, containing only 3 compulsory ingredients, is just delicious!
Provided by TotallyJustEmzy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a small loaf pan with cooking spray.
- Mix ice cream, flour, and sugar together in a bowl; pour into the greased loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 28.3 g, Cholesterol 14.5 mg, Fat 3.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 324.1 mg, Sugar 10.1 g
ICE CREAM BREAD RECIPE BY TASTY
Here's what you need: ice cream, self-rising flour, rainbow sprinkles, chocolate chips
Provided by Tasty
Categories Bakery Goods
Yield 8 slices
Number Of Ingredients 4
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!
Nutrition Facts : Calories 215 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, Sugar 14 grams
ICE CREAM BREAD
Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results. -Katherine Kuehlman, Denver, Colorado
Provided by Taste of Home
Time 30m
Yield 1 loaf (6 slices).
Number Of Ingredients 3
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.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 217mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.
YUMMY ICE CREAM BREAD
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!
Provided by TEACHERMOM1
Categories Bread
Time 45m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 25.2 g, Cholesterol 14.5 mg, Fat 3.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 324.1 mg, Sugar 7.1 g
BANANA BREAD ICE CREAM LOAF
Double the banana flavor in one over-the-top dessert. Layer homemade brown butter banana bread with store-bought butter pecan ice cream, sticky banana caramel and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel. It's a decadent treat you'll want to make year-round.
Provided by Food Network Kitchen
Categories dessert
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 20
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.
ICE CREAM MONKEY BREAD
I have had this recipe for a number of years and each time I make it they are gone by the end of the day.
Provided by m f4379
Categories Breads
Time 50m
Yield 1 pan
Number Of Ingredients 7
Steps:
- separate each biscuit.
- roll biscuits in cinnamon and sugar mixture.
- put in a greased 9x13 cake pan or a bunt pan.
- Combine butter, brown sugar, white sugar and ice cream.
- Heat until melted together, do not bring to boil.
- Pour over biscuits.
- Bake at 350 for 30 minutes or until brown.
Nutrition Facts : Calories 4250.1, Fat 216.4, SaturatedFat 136.3, Cholesterol 614.8, Sodium 1629, Carbohydrate 598.5, Fiber 13.1, Sugar 573.1, Protein 12.8
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