Don’t you love it when you love a trend?
In my last post, Teriyaki Salmon and Mango Rice Bowl, I took one of the latest trends and made it my own. I loved the fact that I could take simple ingredients and make them into something wonderful.
The second trend my dear Social Media Guy, Adam, sent me is based upon an article in People.com – Lizzo’s Vegan Ice Cream Bread. I decided to get some of my favorite SO Delicious Chocolate Cookies n’ Cream cashewmilk, gluten free, plant based ice cream and put it to the test.
Chocolate Cookies and Cream Ice Cream Bread… the good and the not so good
It was a given that I was going to make this bread gluten free. One of the reasons I love the SO Delicious Chocolate Cookies n’ Cream “ice cream” is that it’s impossible to tell that it’s gluten free and plant based. It’s really delicious. The only downside about it is that it can get pricey, so this is a really “rich” dessert bread in more ways than one.
When I made the batter I decided to add a little extra baking powder than the original recipe called for, given that I was using a gluten free 1:1 flour. I also doubled the recipe as the better for the single recipe seemed too small for a decent sized loaf.
This made a beautiful, welcoming sized dessert bread, but the cost also doubled.
The Finished Chocolate Cookies and Cream Ice Cream Bread rated a 10!
The final result was moist and delicious. While you’re really supposed to wait until it cools for optimal slicing, I obviously couldn’t. I needed to taste it!!!
My only initial concern was a little bit of a baking powder taste in my initial piece. However, once the whole cake cooled I didn’t taste the baking powder at all. I think it was probably that there was a small place that I didn’t completely mix (the batter is really thick), because the rest was perfect.
Here’s the recipe
You can make this bread using the recipe in the link to the People.com article above, but I made mine using a different plant based ice cream and gluten free flour. It was delicious.Print
Chocolate Cookies and Cream Ice Cream Bread is a rich, moist, not-too-sweet dessert that’s crazy simple to make with just four ingredients! You can also make it your own by using your favorite flavor of ice cream!
- Nonstick vegetable spray
- 2 pints Cookies n’ Cream So Delicious plant based ice cream, defrosted until soft
- 2 1/2 cups gluten free 1:1 flour
- 2 tablespoons baking powder
- 1 teaspoon salt
Spray a loaf pan with nonstick vegetable spray then line with parchment paper, leaving an overhang.
Preheat oven to 350°F.
Combine all the ingredients into one large bowl. Stir until completely blended. The batter will be very thick.
Evenly spread the batter into the prepared loaf pan.
Bake for 45 minutes or until a toothpick comes out clean from the center of the loaf. Do not exceed 60 minutes.
Remove the loaf from the oven and allow the bread to cool for at least 15 minutes before slicing.
Store extras in the refrigerator for up to two days. Freeze after two days.
- Serving Size: 1 slice
- Calories: 234
- Sugar: 8.6 g
- Sodium: 224 mg
- Fat: 8.4 g
- Carbohydrates: 35.9 g
- Protein: 4 g
- Cholesterol: 29.6 mg
Keywords: Ice Cream Bread, Dessert, Plant Based, Vegan, Gluten Free, Chocolate, Ice Cream, Kosher
Here are some more awesome dessert recipes
- Dark Chocolate Rocky Road Bars
- Easy Shmeasy Pumpkin Pie
- Plum Kuchen
- Coconut Cream Pie
- Pina Colada Cheesecake
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