Ice cream bread [Pt 2] - neopolitan

As you may have gathered in my last recipe post, I was pretty damn excited about discovering that you can make bread out of ice cream! My first batch lasted approximately 2 days before it was gobbled up. So, a few days later I decided it was time to  attempt a second batch to see how other flavours fared.

Even though there are so many brilliant, exciting ice cream flavours on the market, Neapolitan has always been one of my favourites. The holy trinity of strawberry, chocolate and vanilla make for the most adorable layering of colours and flavours. The end result is part bread, part marble cake; all ice cream flavoured deliciousness!

Obviously, the bread recipe is essentially the same as last week, you just need to complete it in parts. I also think that adding 1/2 a teaspoon of baking powder would probably help the bread to rise to a larger sized loaf as I found that mine were only coming out mid-sized (not that there were any complaints in my house!)

What You Need:

2 cups of Neopolitan Ice Cream
1 1/2 cups of Self Raising Flour

What You Do:

1. Preheat your oven to 180 degrees Celsius (350 f) and line a regular 8 x 4 loaf pan with baking paper.
2. Take your ice cream out of the freezer and scoop out each flavour into separate bowls. You will want 2/3 of a cup of each.  Leave out on the bench to soften.
3. Once softened 1/2 a cupt of self raising flour to each bowl and stir until just combined.
4. Pour into your prepared pan one colour at a time. Firmly tap the pan against the bench/tabletop a few times to remove any air bubbles and smooth the top layer. (Add sprinkles if you’re so inclined)
5. Bake in the oven for around 45 minutes or until an inserted toothpick comes out clean.
6. Turn out onto a wire rack and allow to cool before serving.