NOTE: Nutrition facts are calculated for the entire loaf.Pat the bread loaf pan on the counter gently to get out any existing air bubbles before baking.Mix it up and try it with different ice cream flavors. I recommend sticking with plain ice cream flavors that don’t have add-ins (nuts, cookies, etc.) at first. But then you can get as creative as you want! The key is to always use self-rising flour!Serve with ice cream for a double treat. It’s actually really good with ice cream, almost like a sweet pound cake and ice cream!Store the ice cream bread in an airtight container and enjoy for up to five days. I do not recommend freezing the bread.Ingredient Notes:
Ice cream – I used vanilla ice cream in this just to keep it simple but you really could trade it out with any kind of ice cream, just make sure that it’s a full-fat ice cream, not a sugar-free, low-fat one. It needs to be full-fat to work the same way!
Self-rising flour – you have to use self-rising flour in this recipe or the bread won’t bake correctly, all-purpose or bread flour will not work.
Sprinkles – you can use either nonpareils or regular sprinkles in this, it really doesn’t matter!
Milk – I recommend whole milk to give the glaze as much fullness as possible, but this would also work with a lower fat content milk.