Neapolitan Ice Cream Bread
A simple and cozy sweet bread made with Neapolitan ice cream, offering a delicious blend of vanilla, strawberry, and chocolate flavors.
Ingredients
Main Ingredients
- 2 cups Neapolitan ice cream, softened Let it soften for 15 to 25 minutes at room temperature.
- 1.5 cups self rising flour Self-rising flour is essential for proper rising.
Optional Ingredients
- 1 teaspoon vanilla extract For extra flavor.
- a pinch salt Only if your ice cream is very sweet.
Instructions
Preparation
- Pull your ice cream out of the freezer and let it soften for about 15 to 25 minutes.
- Preheat your oven to 350 degrees F. Grease a standard loaf pan, optionally adding a strip of parchment for easy removal.
- In a mixing bowl, stir the softened Neapolitan ice cream until mostly smooth, keeping the flavor streaks.
Mixing and Baking
- Add the self-rising flour and stir just until no dry flour remains. Avoid overmixing.
- Scoop the batter into your prepared loaf pan and smooth the top. Optionally, create a gentle swirl with a butter knife.
- Bake for 40 to 50 minutes, starting to check at 40. A toothpick should come out mostly clean with a few moist crumbs.
- Let it cool in the pan for about 10 minutes before transferring it to a rack.
Notes
For variations, try different ice cream flavors or add-ins. Serve warm or with ice cream for a delightful experience. Cooling is essential for clean slicing.