Description
This Peppermint Ice Cream Bread is a delightful and easy-to-make loaf that combines creamy peppermint ice cream with self-rising flour and crushed peppermint candies. Perfect for the holiday season or any time you crave a sweet, minty treat, this no yeast bread requires just mixing and baking, resulting in a moist, flavorful bread with a subtle peppermint crunch.
Ingredients
Main Ingredients
- 2 cups peppermint ice cream (softened, not melted)
- 1½ cups self-rising flour
- ¼ cup crushed peppermint candies (plus more for topping)
Optional Toppings
- Frosting (for serving)
- Sprinkles (for serving)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or use a disposable foil pan to prepare it for baking.
- Combine ingredients: In a large mixing bowl, add the softened peppermint ice cream, self-rising flour, and crushed peppermint candies. Stir gently to combine.
- Mix until combined: Stir the mixture until fully combined but do not overmix. The batter should be thick and sticky in consistency.
- Transfer to loaf pan: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle extra crushed peppermint candies and white sprinkles over the top for added texture and decoration.
- Bake the bread: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional serving: Once cooled, spread with your choice of frosting and additional sprinkles if desired for extra sweetness and festive appeal.
Notes
- Do not overmix the batter to ensure a tender crumb and prevent tough bread.
- Use softened ice cream, not melted, to maintain batter consistency.
- Self-rising flour contains baking powder and salt, so no additional leavening agents are needed.
- Optional frosting adds extra richness but can be omitted for a lighter bread.
- This bread is best served fresh but can be wrapped tightly and stored for a couple of days.
