Southern Comfort Ice Cream Bread


I had read somewhere ages ago about a recipe for bread which involved only two ingredients – flour and ice-cream!  This intrigued me, how could this work? Curiosity got the better of me and I thought I would give it a go.  I didn’t want to make a plain bread – naturally, so I did some searching on the internet and came across this recipe for Southern Comfort Ice Cream Bread, which I did adapt a little.  This is more a cake rather than a bread, so therefore makes a quick and easy dessert or something to have with a cup of tea.  With the basic ice-cream to flour ratio given below there is no reason why you couldn’t experiment with flavours using different ice creams and throwing in different fruits or chocolate!

Southern Comfort Ice Cream Bread


380g Ben & Jerrys Caramel Chew Ice Cream
220g Self Raising Flour
2 tbsp Bourbon
50g Pecans, chopped
2 Peaches, chopped
Caramel / Toffee Sauce, to serve


  • Firstly, preheat oven to 190C  / 170 fan / Gas Mark 5
  • Next, grease and line a 2lb loaf tin
  • In a large bowl stir the ice cream until smooth, then stir in the flour and bourbon until just blended
  • Fold in the chopped peaches and pecans until evenly distributed
  • Spoon mixture into prepared tin
  • Bake for approx 45 mins or until a skewer comes out clean
  • Once baked allow to cool in the tin for 10 mins and then transfer to a cooling rack.
  • It can be served still warm or cold – topped with caramel sauce (you can make your own but I cheated and used shop bought)