Gluten-Free Cranberry Ice Cream Bread

Delicate tones of vanilla, cranberry and almonds hit high notes of deliciousness in this oh-so-hard to believe it’s gluten free bread.

Ninja Note: High quality ingredients such as organic ice cream, sucanat sugar and Glutino Gluten Free Pantry All Purpose Flour do help to produce perfection!

This recipe is adapted from

  • 1½ cups Glutino Gluten Free Pantry All Purpose Flour
  • 2¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 pint organic vanilla bean ice cream, softened
  • 1 cup dried cranberries
  • 2/3 cup thinly sliced almonds
  • 2 tablespoons organic sucanat sugar

Preheat the oven to 350 degrees. Cover the insides of two 5x3 inch loaf pans with coconut oil spray. Dust with Glutino Gluten Free Flour.

In a tall measuring cup or small bowl, whisk together the Glutino Gluten Free Flour, baking powder and salt. In one large bowl stir together the flour mixture and ice cream. Add the cranberries.

Divide the batter between the two 5x3 inch loaf pans. Sprinkle the tops of the loaves with almonds and sucanat sugar.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Ninja Note: For the best results rotate the loaves halfway in the baking process.