(300g) defrosted in the refrigerator overnight1-2 hours110g

Ice Cream Bread

By Graham and James Sharman

4 Servings

1-2 hours

Easy

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 5 min

Cook Time: 60 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 4 Servings

Ingredients

2 cups full fat ice cream (300g) defrosted in the refrigerator overnight
1 cup self-rising flour, 110g
1/4 cup caster sugar, 50g
1/4 tsp salt
butter or cooking spray to grease loaf pan
1 cup water, 250ml

Amazing ice cream bread. Choose a flavour!

INSTRUCTIONS

Pour 2 cups/300g of defrosted ice cream into a large mixing bowl and stir until smooth.
In a separate bowl mix 1 cup/110g of self-rising flour, 1/4 cup/50g of caster sugar and 1/4 tsp of salt, add to the ice cream.
Stir with a spatula, avoid over mixing (don’t worry a few small lumps).
Pour the mix into a 6.5 inch/16.5 cm greased loaf pan (the Instant Pot silicone loaf pan is ideal).
Pour 1 cup/250 ml of water into the Instant Pot, place a trivet into the pot and place the loaf pan on top of the trivet.
Place lid on Instant Pot, set valve to seal, select Pressure/Manual on High pressure (pressure cook custom high on Evo Plus) for 35 Minutes.
When Instant Pot beeps, press Cancel. Allow 5 minutes natural pressure release, then open the valve to release the rest of the pressure.
When pin drops, take out the loaf pan and let it cool for 10 to 15 minutes, then remove the loaf onto a plate.
Slice and serve with butter or ice cream.

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About the chef

Graham and James Sharman

James Sharman is a distinguished chef known for his culinary innovation and global ventures. After honing his skills at the acclaimed Noma, James gained further recognition through his ambitious One Star House Party project—a series of pop-up restaurants in 20 different countries over 20 months. These pop-ups took place in extraordinary locations, such as Everest Base Camp and a moving train in Vietnam, showcasing his ability to adapt menus to local cultures and ingredients. His work has solidified his reputation as a creative force in the culinary world. In addition to his traveling restaurant projects, James operates several permanent culinary establishments, including Fermi Pasta, Out Brunch Menu, and Our Dinner Menu. Each offers distinct, high-quality dining experiences that reflect his diverse background and passion for innovation. James has also collaborated with his father, Graham Sharman, an experienced pressure cook and Instant Pot enthusiast, on the cookbook Instant Pot Evolution. This father-son duo combines Graham's practical knowledge of multi-cookers with James's Michelin-starred culinary expertise to create a unique collection of recipes that make gourmet cooking accessible to home chefs.

View All Graham's Recipes