Vanilla Ice Cream Quick Bread
Vanilla ice cream quick bread uses melted ice cream as the sweetened dairy portion of a simple loaf batter. This redevelopment specifies the ice cream weight, flour, leavener, pan, and baking endpoint so the result is reproducible. The loaf makes ten slices and uses an 8-by-4-inch metal loaf pan.
Ingredients
- 2 cups vanilla ice cream, softened until melted but still cool, about 16 ounces by weight
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 large egg
- 1 teaspoon vanilla extract
- Cooking spray
Equipment
- 8-by-4-inch metal loaf pan
- Parchment paper
- Two mixing bowls, whisk, flexible spatula, and cooling rack
- Instant-read thermometer
Instructions
- Heat the oven to 350°F. Coat the loaf pan with cooking spray and line the long sides and bottom with parchment, leaving handles.
- Whisk the flour, baking powder, and salt in a medium bowl.
- In a large bowl, whisk the cool melted ice cream, egg, and vanilla until uniform.
- Add the dry ingredients and fold only until no dry flour remains. Do not beat the batter.
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 42 to 50 minutes. A toothpick in the center should come out without wet batter, and the center should reach at least 160°F because the batter contains egg.
- Cool in the pan for 10 minutes. Lift out using the parchment and cool fully on a rack before cutting into ten slices.
Preparation Notes
Use regular dairy vanilla ice cream for this formula. Low-fat, non-dairy, or highly aerated products contain different amounts of water, fat, and sugar and are not direct substitutes. Weighing the melted ice cream provides better consistency than relying only on volume.
The mixture is a quick-bread batter, so overmixing can make the loaf tough. Begin checking at 42 minutes, but do not remove it while wet batter remains in the center. Allow full cooling before slicing so the crumb can set.
Substitutions
A different ice cream flavor may work only if it has a similar dairy, sugar, and fat composition. Mix-ins change the formula and can affect baking. Do not substitute self-rising flour without removing and recalculating the leavener and salt.
Slicing and Serving
Mark ten equal sections only after the loaf is fully cool. Cutting while warm compresses the crumb and can make a properly baked center look gummy. Use a serrated knife with a gentle sawing motion rather than pressing straight down. The slices can be served plain; spreads and toppings are additions outside the measured recipe and should be counted separately in any later calculation.
If the top browns before the center is ready, place a loose foil tent over the pan without sealing the edges.
Storage
Refrigerate the cooled loaf in a covered container at 40°F or below and use within three to four days. Reheat individual slices to 165°F if served warm. Freeze wrapped slices in a freezer-safe container and thaw in the refrigerator.
Programme Note
No current points or nutrition value is provided. Ice cream products vary widely; use the exact label and ten-slice yield in the current official recipe builder.
