- 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
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!
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.