Ice Cream Bread

By: Graham and James Sharman

Ice Cream Bread
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
(300g) defrosted in the refrigerator overnight, 1-2 hours, 110g, 250ml, 4 servings, 50g, butter or cooking spray to grease loaf pan, caster sugar, contributed, cook 60 min, cup water, dessert, dessert recipe, easy, Graham and James Sharman, instant pot dessert recipe, modern, prep 5 min, pressure cook, salt, self-rising flour

prep icon Prep Time
5 min
cook icon Cook Time
60 min

serving icon Servings
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
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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