Peppermint Ice Cream Bread
Festive, sweet, and delightfully pink with a minty crunch – this easy 3-ingredient holiday treat is ready in under an hour!
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Servings: 8
Calories: 174kcal
Ingredients
- 2 cups peppermint ice cream softened (not melted)
- 1½ cups self-rising flour
- ¼ cup crushed peppermint candies plus more for topping
- Optional frosting and sprinkles for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or use a disposable foil pan.
- In a large mixing bowl, add the softened peppermint ice cream, self-rising flour, and crushed peppermint candies.
- Stir the mixture together until fully combined. Do not overmix, it should resemble thick, sticky batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle extra crushed peppermint candies and white sprinkles evenly over the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, spread with frosting and sprinkles if desired.
Notes
• Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Best texture within the first 48 hours.
• Freezing Tips: Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature.
• Reheat: Serve at room temperature or warm slices in the microwave for 10–15 seconds.
• Texture & Flavor: This bread is soft and dense like a pound cake, with a gentle peppermint flavor and pops of crunchy candy throughout.
• Ingredient Notes:
• Use self-rising flour only; all-purpose will not yield the right rise unless leavening is added.
• Soften the ice cream at room temperature for 15–20 minutes for easy mixing.
• For extra pink color, use peppermint ice cream with food coloring added, if desired.
• Freezing Tips: Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature.
• Reheat: Serve at room temperature or warm slices in the microwave for 10–15 seconds.
• Texture & Flavor: This bread is soft and dense like a pound cake, with a gentle peppermint flavor and pops of crunchy candy throughout.
• Ingredient Notes:
• Use self-rising flour only; all-purpose will not yield the right rise unless leavening is added.
• Soften the ice cream at room temperature for 15–20 minutes for easy mixing.
• For extra pink color, use peppermint ice cream with food coloring added, if desired.
Nutrition
Calories: 174kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 27mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 139IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.2mg