Ice Cream Bread

This Ice Cream Bread has chocolate and vanilla swirls braided together and is such a fun way to change up that old boring bread recipe.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword bread, chocolate, ice cream, vanilla

Prep Time 15

Cook Time 40

Idle 20

Total Time 1 15

Servings loaf

Calories 2029kcal

Equipment

mixing bowls
Loaf Pan

Ingredients

1 cup vanilla ice cream softened
1 cup chocolate ice cream softened
1 teaspoon espresso powder
½ teaspoon vanilla extract
1½ cups all-purpose flour - divided
1½ teaspoons baking soda - divided

Topping Ideas

Caramel

More ice cream!

Whipped cream

Sprinkles (optional)

Instructions

Remove both flavors of ice cream from the freezer and let them soften. The time to soften varies based on the size of the container, but it should take about 15-20 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Prep a loaf pan with baking spray, oil, or parchment paper.
In two separate bowls, combine the chocolate ice cream and the espresso powder in one, and the vanilla ice cream and vanilla extract in the other. Stir each until combined.
Then add ¾ cup of the flour and ¾ teaspoon of the baking soda to each mixture and fold together until a thick batter is formed.
Add alternate scoops of the vanilla batter and chocolate batter to the prepared loaf pan.
Spread and then pull a knife through the batter in a zigzag motion to make the swirl pattern.
Top with any desired sprinkles and then bake for 35-40 minutes.
Let cool to room temperature before removing from the pan.

Notes

If you want this bread sweeter, like a cake, then add an extra ¼ cup of granulated sugar to EACH of the mixtures prior to combining them in the loaf pan.

Nutrition