Ingredients
- 1½ cups (3 sticks) unsalted butter, room temperature, plus more for greasing the pan
- 1¾ cups granulated sugar
- ⅔ cup light brown sugar, packed
- 6 large eggs, room temperature
- 1 cup vanilla ice cream, melted
- 1 tablespoon Watkins Baking Vanilla
- 3 cups all-purpose flour, plus more for dusting the pan
- 2 tablespoons Watkins Ground Cardamom
- ½ teaspoon Watkins Ground Cinnamon
- 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F. Generously butter and flour a loaf pan, tapping out any excess flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
- With the mixer running on medium, add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
- Place the vanilla ice cream in a microwave-safe bowl and heat in 10-second intervals until mostly melted. Set aside to cool slightly.
- Add the melted ice cream and Watkins Baking Vanilla, mixing until fully combined.
- Reduce the mixer speed to low. Add the flour, Watkins Ground Cardamom, Watkins Ground Cinnamon, and salt. Mix just until combined—avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely in the pan on a wire rack before slicing.
