Neapolitan Ice Cream Bread
Original Recipe
Notes
If your strawberry ice cream has fresh strawberries mixed into it, the strawberry batter may take longer to bake than the other two flavors. To avoid uneven baking, I recommend straining your melted strawberry ice cream to remove any fresh fruit. Alternatively, you can extend the bake time of your loaf for a few more minutes, but be sure to cover the chocolate and vanilla portions with aluminum foil until the strawberry portion is fully cooked.
The beauty about ice cream bread is that, because it is made up of only ice cream and flour, an undercooked loaf is still safe to eat. This means that any failed attempt is just an additional chef’s treat!
Ingredients
- 1 1/2 cups of self-rising flour, divided into 3
2/3 cup of strawberry ice cream, melted
2/3 cup of vanilla ice cream, melted
2/3 cup of chocolate ice cream, melted
Toppings of your choice
Directions
- Preheat oven at 350
- Grease and line a standard loaf pan. Create two pan-width dividers out of aluminum foil and set aside.
- In three separate bowls, thoroughly combine each flavor of ice cream with ½ cup of self-rising flour.
- With pan dividers in place, carefully pour each flavor into its respective cavity (for a Neapolitan loaf, vanilla should be in the center).
- Carefully remove each divider from the batter. You can use a toothpick to even out the lines dividing each flavor if needed.
- Add your desired toppings.
- Bake at 350 for 40-45 minutes, or until a toothpick comes out clean from all three segments.
- Allow bread to cool completely before slicing.
- Serve and enjoy!
Information
- Category
- Desserts
- Yield
- 1 loaf
- Prep Time
- 25 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour, 9 minutes, 59 seconds