Ice Cream Bread Recipe – How To Make Cake With Ice Cream

Ice cream bread/ Ice cream cake is an easy 2 ingredient bread baked using all purpose flour / cake flour and melted ice cream. Recently I prepared homemade Vanilla ice cream and Butterscotch icecream using Amul fresh cream and condensed milk. I used the leftover ice cream for this recipe. After referring so many recipes, I found full fat ice cream works the best for this ice cream bread recipe. But I tried with ice cream prepared using low fat Amul fresh cream. Still my bread came out very well and soft. 

Basically this ice cream bread tastes bland with mild sweetness. So I modified the recipe and added some powdered sugar, milk. It came out very well, soft and spongy. Raksha loved it very much. You too give a try in this summer vacation for your kids. They will love it for sure. Vanilla ice cream is preffered but you can try with other flavors as well. I used vanilla ice cream and butterscotch ice cream in equal quantity. So the color of bread varies as per the ice cream you use. Ok, lets see how to make easy, yummy, homemade ice cream bread recipe at home using leftover ice cream.

Check out my homemade custard powder ice cream, mango ice cream recipes without using ice cream machine.

Ice Cream Bread Recipe Using 2 ingredients

Learn how to make easy ice cream bread recipe using leftover ice cream and all purpose flour.

Cuisine: Indian

Category: Cake recipes

Serves: 10 slices

Prep time: 5 Minutes

Cook time: 25 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ice cream – 1 cup ( I used a combination of Vanilla and butterscotch) Maida / All purpose flour – 3/4 cup Baking powder – 1 tsp Powdered sugar – 1 to 2 tbsp ( Use 1 tbsp, add more if needed) Salt – 1/8 tsp Flavorless Cooking oil or melted butter  – 2 tbsp ( For moistness, I used oil)

HOW TO MAKE ICE CREAM BREAD

1. Melt the ice cream and take in a bowl.
2. Sieve all purpose flour, baking powder, salt, powdered sugar and add to ice cream.
3. Add cooking oil and mix well to make batter.
4. Transfer to a greased loaf pan. Preheat convection oven at 180c.
5. Bake for 25 minutes till tooth pick comes out clean.
6. Cool for 15 minutes and remove the bread. Make slices and enjoy.

METHOD - STEP BY STEP PICTURES

• In a wide bowl, take melted ice cream. Place a sieve over the bowl. Add all purpose flour, powdered sugar, salt, baking powder. Sieve and add to ice cream.
  
• Add cooking oil and mix everything well to make bread batter. Batter should be thick but pourable as shown in the picture below.
  
• Grease a loaf pan with cooking oil and dust all purpose flour all over the pan. Transfer the bread batter to the pan.
  
• Preheat convection oven at 180c. Bake the bread for 25 minutes. Remove the bread, insert a toothpick and check if it comes out clean. If so, cake is done.
  
  
• Cool the bread for 20 minutes. Run a knife in the corners of pan. Invert the pan over a plate and remove the bread. It comes off easily. Make slices and serve immediately. It kept it for 2 days.
  
• Enjoy !

Note

Vanilla ice cream is preferred for this ice cream bread. You get white colored bread slices. As I used vanilla and butterscotch in equal proportions, my slices came out golden in color. You can skip cooking oil if you use full fat ice cream.

Try this easy ice cream bread at home and enjoy your teatime !

Very good recipes Tags: ice cream bread, ice cream bread with all purpose flour, ice cream cake, cake made with melted ice cream, melted ice cream and flour cake, baking with ice cream

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How To Make Eggless Red Velvet Cake Recipe Without Condensed Milk

My daughter Raksha is a big fan of Red velvet cake. So I tried this eggless red velvet cake recipe at home with whipped cream frosting for the first time on Valentine’s day.  Last year during this day I had shared a simple and easy eggless red velvet cake in a mug using microwave. So this year I wanted to try in convection oven. It came out moist, soft, spongy without even using condensed milk, butter & eggs. Cooking oil and buttermilk are the magic ingredients in this recipe. I was very happy with the result even though its my first attempt. Thanks Ranjani for the fool proof recipe. 

Actually cream cheese frosting is most suitable for red velvet cake. But I used heavy whipping cream for the frosting as I din’t have cream cheese in hand. We loved this combo as well. I used food coloring liquid for the bright red color. I din’t want to test with beetroot juice as its my first attempt. 

Last year we ordered red velvet cake from a popular bakery chain for Raksha’s birthday. But it was not good at all. We were disappointed with the taste of frosting and felt the cake was not even moist. When compared with that cake, my homemade eggless red velvet cake is outstanding. Beginners can dare to try this recipe. You will get good results for sure. You can also use this recipe to make red velvet cupcake. 

Ok, Lets see how to make eggless red velvet cake at home with step by step pictures.

Eggless red velvet cake recipe

How to make soft, moist eggless red velvet cake without condensed milk.

Cuisine: Indian

Category: Eggless cakes

Serves: 1/4 kg

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Maida / All purpose flour - 1 cup Baking powder - 1 tsp Baking soda - 1/2 tsp Cocoa powder - 1 tbsp To mix Sugar – 1/2 cup ( I used regular crystal sugar) Buttermilk - 1/2 cup ( thick curd ( 1.5 tbsp + 1/3 cup water) Cooking oil - 1/3 cup ( Any flavorless oill) Vanilla essence - 1 tsp Colorless vinegar - 1 tbsp Red food color - 1 tsp Frosting Heavy whipping cream - 1/2 cup ( I used Tropolite brand) Icing sugar - 1/4 cup Vanilla essence - 1/2 tsp Sugar + water – 1 tbsp each for sugar syrup.

HOW TO MAKE EGGLESS RED VELVET CAKE

1. In a small bowl, whisk curd & water to make buttermilk. Keep aside.
2. In another wide bowl, take sugar and cooking oil. Mix till sugar melts. Then add the remaining wet ingredients and make a smooth liquid.  
3. Keep a sieve over this bowl. Sieve maida, baking powder, soda and cocoa powder.
4. Mix gently with a whisk to make cake batter. Transfer to a greased baking pan.
5. Bake in a preheated oven for 30 to 35 minutes. Check with toothpick.
6. Remove the pan and let the cake cool completely. Invert in a plate and cover with a cling wrap to avoid drying.
7. Now beat the heavy whipping cream adding icing sugar, vanilla essence till stiff peak using electric beater.
8. Slice the cake into two rounds. Drizzle sugar syrup all over the cake base.  Apply frosting. Decorate with piping nozzles as you like. Refrigerate the cake for an hour before use.
9. Cut the cake and enjoy chilled cake.

METHOD - STEP BY STEP PICTURES

In a small bowl, whisk thick curd + water. Make buttermilk. Set aside. In a wide bowl, whisk sugar and cooking oil. Mix till sugar dissolves. To this  add buttermilk, vinegar, vanilla essence, food color and mix well. Place a sieve over the bowl. Sieve maida, baking powder, baking soda and cocoa powder. Mix gently and make the cake batter. Batter consistency should be pourable and fall like ribbon. Take a baking pan, grease with cooking oil or butter at the sides & bottom pf pan. Dust the pan with maida & coat it completely. Pour the cake batter till half of the pan. Preheat convection oven at 180c for 10 minutes. Place the baking pan inside the oven and bake the cake for 30 minutes. Prick the cake with a toothpick and check if it comes out clean without batter. If not, bake for another 2 minutes to 5 minutes. Remove the cake pan and allow it to become warm. After 30 minutes, run a knife in the sides of cake and invert it in a plate.Cake falls smooth without sticking to the pan. Let the cake cool down completely if you are frosting it with cream. Else you can make pieces and serve warm as teatime cake immediately. After the cake cools down completely, cover the cake in a cling wrap or polythene cover and rest it for 6 hours to overnight. This will help to slice the cake without or with less crumbs. But If you want to apply icing on the cake, you can also slice it once the cake becomes warm but crumbs will be more. No problem, you can collect the crumbs and use it for decoration. Now remove the cling wrap. Slice into two using a knife or thread.Cut the cake into two roundels using a knife or thread as shown the picture below. Place the base on seperate plate.  Drizzle sugar syrup on both the layers. Do not add too much of sugar syrup. Cake base will become soggy. Stop adding sugar syrup once you feel the cake is completely wet by pressing with your fingers gently. To make frosting, take the heavy whipping cream in a wide bowl. Add icing sugar, vanilla essence. Whip it using an electric beater till soft peaks form. Remove more than half of this cream to another bowl and use it to apply on the cake base. Beat the remaining cream till firm peaks, add food color to a portion of it ( I used pink) and use it for piping. Apply cream on the cake base and layer the cake one over the other. Cover the top and sides with the cream. Now take the piping bag and insert a nozzle. Fill with cream. Decorate the cake as you like. If there are crumbs in the cake, you can sprinkle them all over the cake. Refrigerate the cake for an hour and then cut it. Enjoy !

Note

Do not reduce the quantity of cooking oil. Instead you can replace with soft butter. To substitute buttermilk, you can use 1/2 cup warm milk + 1 tsp lemon juice. Baking time may vary as per the oven settings. So keep an eye after 25 minutes. After you apply frosting on both of the cake base, refrigerate it for 30 minutes to set well. Then you can layer them and give the top coating. After coating the sides and top of the cake, again refrigerate it for 30 minutes. Finally you can do the piping design, refrigerate for 1 hour and cut it. All these steps helps to make the frosting set well.

Make this rich, creamy, soft, spongy, delicious looking eggless red velvet cake at home for birthdays, anniversaries and special occasions, enjoy !

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Pressure Cooker Cake Without Egg – How To Make Eggless Vanilla Cake In Pressure Cooker

Eggless vanilla cake using a pressure cooker is my long time pending readers requested recipe. Many readers who tried my eggless cakes using convection oven had requested me to share some eggless cake recipes using a pressure cooker. Long back I had shared an eggless chocolate cake in a pressure cooker. But its procedure and recipe is completely different from the usual cooker cake. I used water in the bottom of cooker instead of salt or sand. 

Today I have shared the proper & perfect pressure cooker cake using powdered salt. I followed my eggless tutti frutti cake recipe and made it using pressure cooker instead of baking in oven. This simple, eggless cake recipe is made without using condensed milk or butter. Curd and cooking oil are the major ingredients. Cake came out really well, spongy and very soft as expected. The texture of the cake is equally great with the oven ones. There is no much difference in baking time as well. This vanilla sponge cake can be used as the base, decorate it with simple frosting and enjoy for birthday & anniversary celebrations Or it can be relished as simple tea time cake as well.For variations, you can mix in some tutti frutti to make this cake colorful.

 Friends, do try this cake during this vacation for your kids. I am sure you will get perfect results. I tried frosting the cake using Amul fresh cream.It tasted great but its texture was not so perfect. Soon I will try to make a simple and easy frosting recipe using fresh cream and share here. Lets see how to make eggless vanilla sponge cake in a pressure cooker with step by step pictures and video !

Eggless Pressure cooker Vanilla sponge cake

Eggless vanilla sponge cake in a pressure cooker

Cuisine: Indian

Category: Cakes

Serves: 1/2 kg

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml All purpose flour / Maida - 1.5 cups Baking powder - 1.25 tsp Baking soda - 1/2 tsp Powdered Sugar Or fine sugar – 1 cup Fresh curd - 1 cup  ( Semi solid) Cooking oil - 1/2 cup (I used refined oil. Any flavorless oil works) Milk - 1 to 2 tbsp ( optional) Vanilla essence – 1.5 tsp Maida & cooking oil – 1 tsp to grease the baking pan

HOW TO MAKE EGGLESS VANILLA CAKE IN PRESSURE COOKER - METHOD

In a wide bowl, take the curd. Add sugar and mix till sugar dissolves in curd. Then add baking powder and baking soda. As soon as u mix them, bubbles appear in the curd. Mix  gently and keep the curd bowl aside for 5 minutes. It foams up well. After 5 minutes, add vanilla essence and cooking oil in the curd mixture. Mix gently. Add sieved maida to the curd mixture little by little. If the cake batter is too thick, add 1 to 2 tbsp milk and loosen the batter slightly. Batter should be thick but pourable. Take an aluminium baking pan and grease with oil. Spread 1 tsp maida all over the pan and pat the excess flour. Pour the cake batter and pat it twice to spread the batter evenly. Take the pressure cooker, remove the gasket and whistle in the lid. Spread 1/2 kg powdered salt evenly in the bottom of cooker. Put a slotted plate or any plate over the salt. Heat the cooker in high flame for 5 minutes. Salt gets heated well. Now open the cooker and place the cake pan inside it carefully. Close with the lid and heat the cooker in very low flame for 30 to 40 minutes. Open the cooker after 30 minutes and insert a toothpick or back of spoon. If it comes out clean, cake is done else cook for another 5 minutes. Mine got done in 35 minutes. Remove the cake pan carefully and rest it for 10 minutes. Run a knife around the cake and invert in a plate. Cut the cake into pieces after it becomes warm. Enjoy. Store the leftover pieces in an air tight box. Do not refrigerate or let it open, cake will become dry. It stays good for 2 days.  Enjoy !

Note

Adjust the quantity of sugar as per your taste. For me 1 cup sugar was fine. Do not add more milk than the mentioned quantity. Baking time varies from 30 to 40 minutes. So keep an eye after 30 minutes. Make sure you don’t burn the cake.

Try this soft and spongy eggless pressure cooker cake. You will like it ! I tried frosting the cake using fresh cream. Soon I will try to make a perfect frosting recipe and share here !

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Microwave Oreo Cookies Brownie Recipe – Eggless Brownie In 2 Minutes

This is a super easy and quick eggless brownie recipe using Oreo biscuit in microwave under 2 minutes. I have already shared an eggless microwave Oreo cake which is a super hit recipe in my blog. After that, I couldn’t try and share any Oreo based recipes in my space.

 For this Valentine’s day celebration, I wanted to post some simple, quick and easy recipes. When I saw this easy Oreo cookies brownie recipe in THIS video, I was so tempted to try it. This is my first attempt of making a brownie with biscuit base. It came out really well and tasted mildly sweet, chewy, soft and fudgy. Myself and Sendhil enjoyed it a lot. I served the warm brownie with a scoop of Ice cream and topped with some Hershey's chocolate syrup. Its a prefect dessert ! Our Valentine’s day celebration started with this brownie today. 

Friends, If you are looking for some quick and easy Valentine’s day recipes, this is for you. All you need is a pack of Oreo biscuit, milk, very little butter and baking soda. This is one of the best Oreo recipes ideas. Don’t hesitate to try it, just go on. Everybody would love its taste for sure. Ok, enough of hype, lets check how to make this eggless, microwave Oreo cookies brownie recipe with step by step photos and a video.

Do check out my 1 minute microwave brownie recipe too !

Microwave Oreo Brownie Recipe

Microwave Oreo Brownie Recipe - Eggless brownie recipe using Oreo Cookies under 2 minutes

Cuisine: Indian

Category: Brownie Recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

Chitra Ganapathy

INGREDIENTS

1 tbsp - 15ml ( 3 tsp) Oreo biscuits - 8 nos ( Original flavor) Boiled milk - 3 tbsp + 1tsp ( optional) ( Milk at room temperature) Softened butter - 1/8 tsp Baking soda - A big pinch ( Half of 1/8th tsp)

METHOD

Grind 8 Oreo cookies with cream to a fine powder ( There was approx. 6-7 tbsp of powdered cookies). Transfer to a bowl. To this, add 1/8 tsp of soft butter( at room temperature).  Add 3 tbsp boiled milk at room temperature and mix well with a whisk. If the batter is too thick, add 1-2 tsp milk. Quantity of milk should be half the quantity of powdered Oreo. Mix well and continue to add a big pinch of cooking soda. Brownie batter should be thick but pourable. Watch the video for reference. Grease a microwave safe bowl with butter generously. Pour the batter and Pat it to level the batter. Microwave in high power (800w) for 1 minute 30 seconds. Insert a tooth pick and check it comes out clean or with crumbs. If not, keep it for another 30 seconds. It takes maximum 1 to 2 minutes to cook based on the power of microwave. Remove the bowl and let the brownie cool down for 2-3 minutes. Now run a knife along the sides of brownie and invert in a plate. It falls down easily. Top it with Chocolate syrup and garnish with sprinklers, Choco chips or nuts of your choice. Serve warm with a scoop of ice cream. Tastes yum with a mild chewy texture! Enjoy !

Note

The consistency of brownie batter is more important to get perfect texture. If the batter is too thick, brownie comes out hard. If its too thin, brownie takes long time to cook.So make sure batter is thick but pourable. I added 3 tbsp milk as per the original recipe and then added 1 tsp more milk as the batter was slightly thick. Baking time varies as per the power of microwave. If its 900w, check the cake after 1 minute and continue cooking if needed. For variations, u can add chopped nuts or Choco chips to the batter.

Enjoy this quick and easy, microwave, eggless brownie with Oreo cookies with a scoop of ice cream !Tastes delish !! Have a great Valentine’s day celebration with your loved ones. 
 

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Eggless Dates Cake With Wheat Flour & Oats | Eggless Whole Wheat Dates Cake Recipe

I had a pack of black dates lying in my pantry for months. I found dates cake would be the best option to finish off the leftover. So I tried it following THIS healthy, no egg, no butter date cake recipe using  whole wheat flour and instant oats. Its an eggless whole wheat dates cake with oats. 

As this cake recipe is without butter, condensed milk I was doubtful about the texture of cake and flavor. But to my surprise, it came out very well with an awesome flavor just like Christmas fruit cake.

It tasted great and secured 100 marks in my home. Yeah Raksha and Sendhil loved it a lot. Unless you say, no one could find out that this cake is made with dates, whole wheat flour and oats. Its texture was very soft and spongy. 

As my cake had cracks on top, I have given some suggestions below to avoid it. This cake can be made in pressure cooker as well. I strongly recommend everyone to try this recipe at home to enjoy a gluten free cake without maida/ all purpose flour. I am sure its result won’t disappoint you. You can add chopped walnuts, cashews and almonds to make it more healthy. So try this healthy, guilt free, eggless dates cake recipe at home for this Christmas (Indian Khajoor cake) and share your feedback with me. Lets see how to make it with step by step photos.

Check out my eggless, butter less banana cake too !

Eggless dates cake recipe with wheat flour & oats

How to make eggless dates cake with whole wheat flour and quick cooking instant oats

Cuisine: Indian

Category: Cakes

Serves: 12 

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Whole wheat flour - 3/4 cup ( I used Aashrivad atta) Quick cooking oats - 3/4 cup ( I used Quaker ) Sugar - 1/4 cup ( Granulated) Baking powder - 1 tsp ( levelled, Weikfiled brand) Baking soda - 1 tsp ( levelled, Bakers brand) Black or brown Dates - 20 nos ( Deseeded, chopped & ground) Boiled milk - 1.5 cups Cooking oil - 1/2 cup Vanilla essence - 1 tsp

METHOD

Deseed, chop and grind the dates in batches. Heat 1.5 cups of milk and add the ground dates to the hot milk. Let it soak for 10 minutes. If using brown dates, soak for 30 minutes. In the mean time, mix the dry ingredients. Add vanilla essence and cooking oil to the soaked dates + milk. Mix well with a whisk. In a wide bowl, take the whole wheat flour, oats, baking powder, baking soda and sugar. Mix well. Add the wet mixture to the dry flour mixture. Mix well with a whisk. Do not over beat. Just mix gently in one direction. Cake batter looks thick but pourable. See the picture below. Grease a baking pan ( I used loaf pan) with oil and pour the cake batter till 3/4th of the pan. Preheat oven in convection mode at 180c. Keep the baking pan inside the oven.Bake the cake for 30 - 35 minutes. Insert  a toothpick or back of a spoon in the center of cake. If the spoon comes out clean, cake is done. If not, bake for another 5 minutes. I baked for 40 minutes but cake had cracks on top and the crust was slightly roasted. So I feel 35 minutes baking time would be enough. So keep an eye after 30 minutes. Remove the baking pan and let the cake cool down completely. Do not try to remove the cake. It will break. After the cake is cooled down, run a knife on the sides of cake and invert the pan on a plate. Just pat it. Cake comes off easily. Make slices and enjoy ! Cake tastes more sweet on first day. But it tasted perfect the next day. This cake stays good for 2 days. Store in an airtight box. No need to refrigerate. Its a great teatime snack ! Enjoy !!

Note

Add more dates and less sugar if you want natural sweetness in the cake. Do not skip vanilla essence as it gives a nice smell when combined with dates. Baking time depends on the heat of oven. Keep an eye after 30 minutes and check with a spoon. Do not over bake. This cake is too soft and moist. It may break or crumble. Cut slices carefully! If using brown dates, soak for 30 minutes in milk. Do not grind all the dates in one time. It will stuck to the walls of mixer. So chop the dates and grind 4-5 in one batch.

Enjoy this super soft, moist, guilt free, eggless dates cake recipe ~!

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