Butter Pecan Ice Cream Bread
Have you ever heard of Ice Cream Bread? If you believe in kitchen magic, you are going to love this recipe. I almost hesitate to tell people what is in it because they truly don’t believe how simple this Butter Pecan Ice Cream Bread is to make! Using melted butter pecan ice cream as the star ingredient gives the loaf a rich, buttery flavor with delicious bites of pecans throughout. It’s a fun dessert bread that’s perfect with coffee or tea and an easy way to turn your favorite ice cream into something completely unexpected.
If you are a bread baker (and even if you’re not), you have to try this Japanese Milk Bread recipe! It’s fantastic!
A simple, sweet quick bread made with just two main ingredients: melted ice cream and self-rising flour. It works because ice cream contains milk, sugar, and eggs (the dairy and fat), while self-rising flour contains flour, baking powder, and salt.
Why I Love This Recipe
- Super easy to bake the bread, with only 2 ingredients
- Uniquely different recipe that will impress your friends and family
- Amazing flavor
- Who doesn’t like fresh-baked bread?
- The glaze adds a touch of sweetness
Ingredients to Make Butter Pecan Ice Cream Bread
Yes, honestly, it is only two ingredients that you need, and the flavor is truly delicious. You don’t even need a machine to mix the batter, all is made my hand. How easy is that?
Ingredients
For the Bread:
Butter pecan ice cream, melted – Make sure you use real ice cream and not a “frozen dessert product”. You need the ingredients in the ice cream to help create the bread.
Self-rising flour – Contains everything you need to bake the bread: flour, baking powder, and salt.
For the Cinnamon Glaze:
Powdered sugar – This powdery sugar makes the perfect glaze.
Ground cinnamon – The cinnamon adds a hint of earthiness to the glaze.
Heavy cream – Sometimes called whipping cream; you want it to be about 35% milk fat.
Chopped pecans (optional) – I think the chopped pecans make a great garnish for the top of this loaf.
How to Make Butter Pecan Ice Cream Bread
Preheat your oven to 350 degrees F. Spray an 8×4 bread pan with non-stick cooking spray. Use a piece of parchment paper to create a sling in your bread pan, with a little hanging over the sides. This will help you remove the loaf from the pan.
In a large mixing bowl, stir together the melted ice cream with the self-rising flour. You don’t want to overmix, so do this by hand and mix only until no streaks of flour remain in the bowl. The batter will be thicker than cake mix but thinner than a usual bread dough.
Pour the batter into your prepared pan and smooth it out evenly. Bake for 35-38 minutes. The top of the bread should be a beautiful golden color.
Let the Bread Cool
Cool in the pan for 7-10 minutes before removing it and placing it on a cooling rack to cool completely.
Once the bread is cool, use a fork or small whisk to stir together the powdered sugar, ground cinnamon, and heavy cream until you get a thick glaze. It should be easily pourable but thick enough to stay put on the top of the bread.
Spoon the glaze over the top of the bread. Allow it to drip down the sides. If using, sprinkle some ground pecans over the top.
Store leftovers in an airtight container for up to 3 days. If you slice the loaf as you need it, it will stay fresher a little longer. If you need to store it longer, you can refrigerate it for an additional 3 days, but it will firm up.
Little Chef’s Secrets
- Don’t have self-rising flour? No need to buy any. Simply measure out an equal amount of all-purpose flour and add 2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk it together and ta-da!
- You can freeze this loaf in an airtight container for up to 2 months. If you are planning on freezing this recipe, avoid adding the glaze. Powdered sugar can break down a little when it thaws. Add the glaze when you are ready to serve. Thaw at room temperature when you are ready to serve.
- Over-mixing can make your loaf too dense. This recipe is meant to be stirred by hand.
- Make sure the ice cream is fully melted before starting. It can be cold but melted. If it isn’t, it can leave some weird creamy pockets in your bread.
- Ice cream bread can brown quickly. Check the bread at the 30-minute mark just to be safe.
Pin it HERE!!
Pin it HERE!!
Butter Pecan Ice Cream Bread
Ingredients
- 2 cups butter pecan ice cream melted
- 1 1/2 cups self-rising flour
- 3/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons heavy cream 35%
- ground pecans for garnish optional
Method
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8×4 bread pan with non-stick cooking spray. Use a piece of parchment paper to create a sling in your bread pan, with a little hanging over the sides. This will help you remove the loaf from the pan.
- In a large mixing bowl, stir together the melted ice cream with the self-rising flour. You don’t want to overmix, so do this by hand and mix only until no streaks of flour remain in the bowl. The batter will be thicker than cake mix but thinner than a usual bread dough.
- Pour the batter into your prepared pan and smooth it out evenly.
- Bake for 35-38 minutes. The top of the bread will be a beautiful golden color.
- Cool in the pan for 7-10 minutes before removing it and placing on a cooling rack to cool completely.
- Once the bread is cool, use a fork or small whisk to stir together the powdered sugar, ground cinnamon and heavy cream until you get a thick glaze. It should be easily pourable but thick enough to stay put on the top of the bread.
- Spoon the glaze over the top of the bread. Allow it to drip down the sides. If using, sprinkle some ground pecans over the top.
