Nutter Butter Ice Cream Bread

5 from 5 votes

A vintage ice cream bread recipe straight from the 1970s! This delicious dessert quick bread recipe can be made with any ice cream.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 146kcal

Start by letting your ice cream melt. You can speed this up by placing the container in hot water. Pour the melted ice cream into a mixing bowl.
Using a hand or stand mixer on low speed, add the flour into the melted ice cream ½ cup at a time. Add the baking powder and mix until well combined. It will be thick, like brownie batter. You may only need 1 cup of flour, or up to 1 1/2 cups.
Pour batter into a well-greased loaf pan.
Top with your crushed nutter butter bar, and bake at 350 degrees for 25 to 30 minutes.
Check with a toothpick at 25 minutes to ensure it is baked through.
Let cool slightly, and drizzle with melted peanut butter.
Slice and serve. Enjoy the perfect loaf of dessert bread!

Substitutions & Variations

Gluten-free ice cream bread: Substitute your favorite gluten-free flour intended for gluten-free baking.
Play with ice cream flavors: We make ice cream all summer long, and any flavor can work for ice cream bread. Nutter butter is just ONE option.
Different toppings: From marshmallows to chocolate chips to crushed nuts — use whatever you have on hand and like. Enjoy your loaf with some strawberry freezer jam or other spread.