Amazing ice cream bread. Choose a flavour!
Ice Cream Bread By: Graham and James Sharman Cuisine Modern Course Dessert Difficulty Easy Duration 1-2 hours Cooking Technique Pressure Cook 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 Time 5 min Cook Time 60 min Servings 4 Servings Ingredients 2 cups full fat ice cream (300g) defrosted in the refrigerator overnight1 cup self-rising flour, 110g1/4 cup caster sugar, 50g1/4 tsp saltbutter or cooking spray to grease loaf pan1 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. Previous Next