Description
A nostalgic and easy ice cream bread made with creamy Nutter Butter ice cream, delivering a soft, moist loaf with delightful peanut butter and cookie flavors. Perfect for a quick, sweet treat or breakfast.
Ingredients
2 cups Nutter Butter ice cream (or any ice cream)
½ to 1 cup all-purpose flour (start with ½ cup, add more as needed)
1½ teaspoons baking powder
1 teaspoon butter or oil (for greasing the loaf pan)
1 Nutter Butter bar, crushed (optional)
4 tablespoons peanut butter, melted (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or oil.
- In a mixing bowl, combine the ice cream, flour, and baking powder. Stir until just combined, adding more flour if the batter is too wet.
- Fold in the crushed Nutter Butter bar and melted peanut butter if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving.
Notes
Use different flavored ice cream like chocolate or vanilla for variations.
Add chopped nuts or chocolate chips for extra texture.
Swap peanut butter for almond or cashew butter to vary nutty flavor.
Top with a glaze or melted chocolate drizzle for added sweetness.
Incorporate dried fruits like raisins or cranberries for a fruity contrast.
Store leftover bread wrapped at room temperature for up to 2 days.
Freeze slices individually wrapped for up to 1 month.
Reheat slices gently in toaster oven or microwave before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
