Melted Ice Cream Bread
  • 1½ cups Baking Freeā„¢ gluten-free All Purpose Flour (186 g)
  • 1½ teaspoon baking powder
  • ⅜ teaspoon salt
  • 1½ cups (12 oz) melted premium ice cream--your choice of flavor
  • 1 cup (gf) chocolate chips or other add-in
  • turbinado sugar
  1. Preheat oven to 350 degrees F. Grease or spray an 8 X 4-inch loaf pan. Allow ice cream to melt at room temperature.
  2. In a mixing bowl blend flour, baking powder and salt.
  3. Weigh your melted ice cream to be sure you have a full 12 ounces. I had a pint of ice cream but it did not weigh 12 ounces when melted. I don't understand this but...) I needed to add 2 ounces of heavy cream.
  4. Put the dry ingredients into the bowl of a stand mixer. Pour the melted ice cream over the top of the dry ingredients and mix on medium for 2 minutes. Until well mixed.
  5. Stir in the chocolate chips by hand and pour the thick batter into the prepared pan. Smooth top. Sprinkle top generously with turbinado sugar.
  6. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in pan for 5 minutes, turn out and cool completely on baking rack. Makes 1 loaf.
Recipe by Baking Free at