Best Holiday Ice Cream Loaf Recipes

Peppermint Ice Cream Loaf image

Provided by Food Network

Categories dessert

Time 15m

Yield 12 servings

Number Of Ingredients 7

1 cup crushed hard peppermint candy, divided
1/4 cup water
2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
3 tbsps. butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 to 2 drops red food coloring (optional)
2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping)

Steps:

LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.

Ice Cream Bread Recipe by Tasty image

Provided by Tasty

Yield 8 slices

Number Of Ingredients 4

2 cups ice cream, melted, any kind, but low-fat and dairy-free ice cream do not work well.
1 ¼ cups self-rising flour
¼ cup rainbow sprinkles
¼ cup chocolate chips

Steps:

Preheat your oven to 350˚F (175˚C).
Combine melted ice cream and self-rising flour. Mix until well combined.
Add any additional sprinkles, chocolate chips, or goodies to the batter.
Line a loaf pan with parchment paper and grease with a nonstick spray.
Pour batter into a loaf pan and spread evenly.
Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
Allow to cool fully before cutting.
Enjoy!

Nutrition Facts : Calories 215 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, Sugar 14 grams

Holiday Ice cream Loaf image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 7

2 cup(s) finely crushed chocolate sandwich cookies(20)
3 or 4 tablespoon(s) unsalted butter,melted
1 cup(s) crushed peppermint candy, divided
1/4 cup(s) water
14 ounce(s) can sweetened condensed milk
1 to 2 dash(es) red food coloring
2 cup(s) heavy cream, whipped (do not use thawed dairy whipped topping)

Steps:

Line a loaf pan with foil, extending over sides of pan. Combine cookie crumbs and butter, press firmly into bottom and partway up sides of pan.
Blend 1/4 cup peppermint candy and water in a blender until candy dissolves. Combine milk,food coloring,1/2 cup of crushed peppermint candy and the peppermint liquid; mix well.
Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover. Freeze at least 6 hours or overnight. To serve , remove from pan, peel off foil gently and slice. Garnish with chocolate leaves and whipped cream, if desired.