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Ice Cream Bread with Sicilian Lemon White Balsamic

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Prep Information

Prep Time

15 minutes

Cook Time

40 minutes minutes


8 people


  • 3 cups self-rising flour
  • 2 pints of ice cream (we use vanilla for this recipe)
  • 6 Tbls. Sicilian Lemon White Balsamic Condimento
  • Zest of one large lemon


  1. Combine melted ice cream (It is best to allow the ice cream to melt naturally so don't use a microwave if possible) with self-rising flour and gently fold together using a rubber spatula. Make sure to smooth out any lumps but do not overmix - just mix together until the flour is incorporated.
  2. Preheat the oven to 350 and spray a 9" x 5" loaf pan generously with nonstick cooking spray.
  3. Pour the mixture into the loaf pan. Sprinkle lemon zest over the top and gently press into the mixture.
  4. Bake in a preheated 350-degree oven for about 35 - 40 minutes or until a toothpick comes out clean.
  5. Carefully remove from pan and let cool.
  6. Slice servings and top with a drizzle of Sicilian Lemon White Balsamic Condemento.
Store in an airtight container or wrapped in cling wrap and foil at room temp for up to 3 days. This bread also freezes beautifully in a freezer bag or airtight storage container for up to 6 months.
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