ice cream bread recipe
The Best ice cream bread recipe
I love this recipe because it’s versatile—you can tweak the flavors with chocolate, vanilla, or even a hint of cinnamon if you’re feeling adventurous. It’s also a great way to sneak in a little extra sweetness without the guilt, especially if you’re baking with kids. The texture is perfect too, with a soft, moist crumb that holds up well to slicing. It’s the kind of dessert that feels like a treat for the whole family, whether you’re serving it warm or at room temperature. And honestly, it’s a lifesaver when you need something quick and delicious without the mess of scooping ice cream directly into your mouth.
Creamy Tomato Ice Cream Bread
A delightful twist on classic bread, this recipe combines a tender dough with a rich tomato sauce filling and a creamy ice cream topping. Perfect for a cozy afternoon treat or a unique dessert for guests.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk
- 1 large egg
- 2 tbsp unsalted butter, softened
- 1 ½ cups tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup vanilla ice cream
- 1 tbsp powdered sugar
- 1 tbsp heavy cream
👨🍳Directions
-
1
Preheat oven to 375°F. In a small bowl, dissolve yeast in warm milk with sugar. Let sit for 5 minutes until foamy. -
2
In a large bowl, whisk flour, salt, and egg. Add yeast mixture and butter. Beat on medium speed until dough forms. -
3
Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F again. In a separate bowl, heat tomato sauce with garlic, olive oil, oregano, salt, and pepper until warm. -
5
Pour tomato sauce evenly over the risen dough in a greased loaf pan. Press dough gently into the sauce, leaving a small gap at the top. -
6
Mix ice cream, powdered sugar, and heavy cream until smooth. Spread evenly over the tomato sauce layer. -
7
Bake for 30–35 minutes, or until the top is golden and the center is set. Let cool before slicing.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Oven
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Tomato Ice Cream Bread Works
❓ Frequently Asked Questions About Creamy Tomato Ice Cream Bread
Can I substitute dairy-free milk for cow’s milk in this recipe?
Yes, you can use a dairy-free milk alternative like unsweetened almond milk or oat milk, but you may need to adjust the sweetness slightly. Dairy-free milks can sometimes have a slightly different texture, so stir in a teaspoon of cornstarch or arrowroot powder to help stabilize the ice cream mixture.
How should I prepare the dough if it’s too sticky?
If your dough feels too sticky, chill it in the refrigerator for an extra 30 minutes before rolling. If it’s still difficult to handle, lightly dust your work surface with flour and gently press it down to firm up the mixture. Avoid overworking the dough to keep it tender.
Why does my ice cream bread turn out dense instead of light?
Dense texture often happens if the dough wasn’t chilled enough before baking or if the oven isn’t preheated properly. Ensure your oven reaches the correct temperature (usually 350°F/175°C) and let the dough rest in the fridge for at least 1 hour before baking. Overmixing the dough can also compact it, so handle it gently.
Can I make this recipe ahead of time?
Yes, you can prepare the dough up to 2 days in advance and refrigerate it. Bake the ice cream bread up to 24 hours ahead and store it in an airtight container in the fridge. Reheat in the microwave for 30–60 seconds before serving to revive the creaminess.
What if I don’t have a deep dish pan?
You can adapt this recipe using a standard 9-inch pie dish or even a greased 9×13-inch baking pan. For a deeper crust, press the dough into the bottom of the pan and extend it slightly up the sides. If using a pie dish, ensure it’s sturdy enough to hold the weight of the filling.
