Peanut Butter Panic Ice Cream Bread
A sweet peanut butter dessert bread made with only two ingredients and covered with a chocolate peanut butter spread.
Servings 6
Calories 113kcal
Ingredients
- 2 cups Blue Bunny Peanut Butter Panic ice cream softened
- 1 ½ cups self-rising flour
- Reese's Peanut Butter Chocolate Spreads
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a bowl, mix the softened ice cream with the self-rising flour
- Transfer the dough to a well-greased loaf pan
- Bake for 40-45 minutes
- Allow to cool, slice and spread with the Reese's spread before serving
Notes
- Choosing Ice Cream: Select a high-quality peanut butter ice cream with a strong flavor profile for the best results. Blue Bunny Peanut Butter Panic ice cream is a great choice due to its rich peanut butter flavor and creamy texture. Ensure the ice cream is fully softened before mixing it with the flour to ensure even distribution and incorporation of the ingredients.
- Proper Mixing: When combining the softened ice cream with the self-rising flour, mix the ingredients until just combined. Overmixing can lead to a tough and dense bread texture. Use a spatula or wooden spoon to gently fold the flour into the ice cream until no dry flour remains. The mixture should be thick and cohesive, but not overworked.
- Greasing the Pan: To prevent the bread from sticking to the loaf pan, ensure the pan is well-greased before transferring the dough. Use butter or cooking spray to coat the bottom and sides of the pan thoroughly. This ensures easy removal of the bread after baking and prevents it from tearing or sticking to the pan. Allow the bread to cool completely before slicing and spreading with Reese's Peanut Butter Chocolate Spreads for a delicious finishing touch.
Nutrition
Serving: 8g | Calories: 113kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 0.3mg