Description
A nostalgic, easy-to-make ice cream bread using creamy Nutter Butter ice cream and a hint of peanut butter, perfect for a quick and delicious treat.
Ingredients
Scale
- 2 cups Nutter Butter ice cream (or any ice cream)
- ½ to 1 cup all-purpose flour (start with ½ cup, add more as needed)
- 1½ teaspoons baking powder
- 1 teaspoon butter or oil (for greasing the loaf pan)
- 1 Nutter Butter bar, crushed (optional)
- 4 tablespoons peanut butter, melted (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan with butter or oil.
- In a mixing bowl, combine ice cream, flour, and baking powder. Stir until just combined, adding more flour if batter is too wet.
- Fold in crushed Nutter Butter bar and melted peanut butter if using.
- Pour batter into the prepared loaf pan.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving.
Notes
- Start with ½ cup flour and add more if batter is too runny.
- Optional crushed Nutter Butter bar adds extra texture and flavor.
- Melted peanut butter enhances the peanut flavor but can be omitted.
- Allow bread to cool fully before slicing for best results.
- Store leftovers wrapped at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg