2-Ingredient Ice Cream Bread
- 1 Tub Ben & Jerry’s Chocolate Chip Cookie Dough ice cream, melted
- 1 Tub Ben & Jerry’s Chocolate Fudge Brownie ice cream, melted
- 3 cups self-rising flour, divided in half
Preheat oven to 177°C. Spray a 9” x 5” loaf pan with cooking spray and set aside. Put 1-1/2 cups of flour in one medium-sized bowl and the other 1-1/2 cups flour in another medium-sized bowl. Add one melted tub to one bowl, the other tub to the other bowl. Stir each bowl to combine ingredients.
Using an ice cream scoop (or two if you don't want to clean it between scoops), scoop the batters into the pan in an alternating checkerboard pattern, four scoops down by two scoops across. Repeat for the second layer, topping the Cookie Dough scoops with Chocolate Fudge Brownie and vice versa. Continue until all batter has been scooped into the pan. Then take a wooden skewer or chopstick and run it through the top of the batter, making a swirly pattern.
Place the pan in the oven and bake for 50-60 minutes or until a skewer poked into the bread comes out clean. To avoid overly browning the loaf, tent aluminium foil over the top of the pan after the first 30-40 minutes.
Remove from oven and allow to cool before slicing.
Enjoy with a scoop of Ben & Jerry’s on top!
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