Neapolitan Ice Cream Bread

by Lydia E. Harris


2/3 cup chocolate ice cream, softened
2/3 cup vanilla ice cream, softened
2/3 cup strawberry ice cream, softened
1½ cups self-rising flour*
1 tablespoon sugar
powdered sugar (optional)

* If you want to make the self-rising flour instead of buying it in a store, whisk together 1½ cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt.


1. Preheat oven to 350 degrees F.
2. Using three medium-sized bowls, scoop each flavor of ice cream into a separate bowl. Stir each until smooth and creamy.
3. Add 1/2 cup flour and 1 teaspoon sugar to each bowl of ice cream. Stir until blended.
4. Spray a small loaf pan with cooking spray.
5. Spoon chocolate batter into loaf pan and smooth top with a spoon dipped in water.
6. Add vanilla layer and smooth top of batter.
7. Top with strawberry batter and smooth.
8. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and cool for 10 minutes on a wire rack. Carefully remove bread from loaf pan.
10. Sprinkle powdered sugar on top, if you like. Slice bread and serve with ice cream.

Copyright © 2013 by Lydia E. Harris. Photo © Lydia E. Harris.