Ever since I saw Matt make icecream bread on Master Chef Australia (it has been a long time) I have kept the icecream bread in my to do list. The basic recipe is a two ingredient recipe which uses icecream and self raising flour. But if you don’t have self raising flour, then it becomes a four ingredient recipe including salt and baking powder. Now when I was reading about the breads online, I came across many reviews saying that they lacked flavour and sweetness and were not that good. So I did include some more ingredients to the base recipe and got an amazing tea cake/ quick bread, however you wish to call it. The crust is slightly crisp, the crumb so tender and tastes amazing.
You can increase or decrease sugar as per your liking. Either add 75 gm of powdered sugar or 125 gm of powdered sugar depending upon the sweetness level you want. I used the Amul Rajbhog tub which was really good and the colour of the cake turned out amazing. The icecream itself had some dry fruits and nuts, so I didn’t add any additives in the batter, but if you go for any plain icecream, then you can add any dry fruits or nuts to the batter as well as the topping. If using a chocolate ice cream tub, then substitute 25 gm of flour with cocoa powder and then add the chocolate icecream. It will give you a nice chocolaty tea cake.
And now about the toppings. You can add any toppings you wish. Use them according to the flavour of the icecream you are using. Nuts go well with any flavour. And also choco chips. They add a real good flavour of its own to the cake. This makes a nice after school snack for kids or a great snack to serve with coffee or tea for your guests. Don’t forget to share with me the pictures when you make it. Tag me in social media so that I can also join you to have a virtual treat.
Ice Cream Tub – 500 ml
Milk – 75 -100 ml
Maida / All Purpose Flour – 300 gm
Baking Powder – 2 tsp
Salt – 1/2 tsp
Powdered Sugar – 100 gm
Take the ice cream out of freezer and allow it to come to room temperature.
Preheat oven to 180°C.
In a bowl, combine together flour, salt, baking powder and powdered sugar.
Add in the melted ice cream and milk and gently mix to form a thick batter.
Line a 7 1/2″ loaf tin with parchment and keep it ready.
Pour the batter into the prepared tin and level the top.
Bake for 35 – 40 minutes in the preheated oven or until a tooth pick inserted comes out clean.
Take the tin to wire rack and allow it to sit for five minutes.
Flip the bread onto the wire rack, remove the parchment and allow it to cool completely before you slice it.