Butterscotch Pecan Ice Cream Loaf - Three Ingredient Recipe!
There are so many things to love about this amazing butterscotch and pecan ice cream loaf. For a start, it has a fantastic flavour that’s rich and more-ish, plus a wonderfully fine and light crumb.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Desserts and sweet treats
Cuisine: American
Diet: Vegetarian
Servings: 6servings
Author: Emily Leary
Ingredients
For the loaf
300gKelly’s of Cornwall Butterscotch Pecan ice cream
160gself-raising white flour (self rising flour)
1handfulpecans
Optional extras to serve
200gKelly’s of Cornwall Butterscotch Pecan ice creamthe rest of the tub
Preheat the oven to 200C/390F (180C/355F fan). Put the ice cream in a mixing bowl and allow to defrost until liquid.
Stir in the flour until well combined.
Pour the batter into a lined, 2lb loaf tin and level off.
Top with the pecans.
Bake for 30 minutes, then insert a skewer into the centre of the loaf. It should come out clean. If not, bake for another 5-10 minutes.
Allow to firm up in the tin a little, then transfer to a wire rack to cool completely.
To serve, I suggest slicing and serving with a fresh scoop or two of Kelly’s of Cornwall Butterscotch Pecan ice cream.
Video
Notes
If you love this recipe, why not try a Kelly’s of Cornwall Berry Eton Mess ice cream loaf topped with a handful of raspberries before baking? Or try Kelly’s of Cornwall Honeycomb Crunch ice cream loaf with a swirl of toffee sauce added before baking.