Melted Ice Cream Bread

It’s not often that I run across a recipe that I have never heard of before!  I like to read cookbooks.  I cook or bake almost every day.  I don’t remember where I first saw this recipe but it was just recently.  Then I saw melted ice cream recipes everywhere!  Someone or something was telling me I had to do this!

Now, I have a theory that these recipes came from a baker who needed to have a treat or dessert, but he (or she) was out of milk.  My first thought would be what could I substitute. I would never have thought of melting ice cream, but it strikes me as a good idea.  And then, thinking of all the flavors of ice cream that could be used, it struck me as a great idea!

I used a premium ice cream that had caramel and pecans in it.  The flavor just struck my fancy and I added (gf) chocolate chips, just because.  This recipe makes what I would call a tea bread.  Somewhat like a pound cake but not too sweet.  You really taste the ice cream.  It was delicious.  I think that over the Summer I will be trying many different flavors–and probably reporting the results and sharing the recipes here.  It stirs up my creative brain cells!  I hope it does for you too!  Let me know if you try this recipe and what flavors you use!

Melted Ice Cream Bread
  • 1½ cups Baking Free™ gluten-free All Purpose Flour (186 g)
  • 1½ teaspoon baking powder
  • ⅜ teaspoon salt
  • 1½ cups (12 oz) melted premium ice cream--your choice of flavor
  • 1 cup (gf) chocolate chips or other add-in
  • turbinado sugar
  1. Preheat oven to 350 degrees F. Grease or spray an 8 X 4-inch loaf pan. Allow ice cream to melt at room temperature.
  2. In a mixing bowl blend flour, baking powder and salt.
  3. Weigh your melted ice cream to be sure you have a full 12 ounces. I had a pint of ice cream but it did not weigh 12 ounces when melted. I don't understand this but...) I needed to add 2 ounces of heavy cream.
  4. Put the dry ingredients into the bowl of a stand mixer. Pour the melted ice cream over the top of the dry ingredients and mix on medium for 2 minutes. Until well mixed.
  5. Stir in the chocolate chips by hand and pour the thick batter into the prepared pan. Smooth top. Sprinkle top generously with turbinado sugar.
  6. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in pan for 5 minutes, turn out and cool completely on baking rack. Makes 1 loaf.