This easy ice cream bread recipe is made with only two ingredients, ice cream and self-rising flour. Use your favorite full-fat ice cream to make a heap of different flavored breads in a snap!
Why this recipe works
Ice cream bread has the taste and texture of a classic quick bread recipe but is made from only two ingredients – melted ice cream and self-rising flour. I know it sounds crazy that using only two ingredients will yield a loaf of bread, yet the magical combination creates a loaf that is subtly sweet while still teetering on the border of savory.
Ice cream bread works when you use the two key ingredients listed which include self-rising flour and full-fat ice cream. Self-rising flour contains baking powder and a smidge of salt which gives it the lift needed to create a loaf. Full-fat ice cream is important because it provides fats, sugar, and eggs. Basically, everything you would need to make quick bread is condensed into two ingredients. The only thing you’re welcome to substitute is the flavor of ice cream.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ICE CREAM – There are so many different options of ice cream flavors you can use in this recipe – just make sure to only use full-fat ice cream. Chocolate ice cream with chocolate chips mixed in, strawberry, mint chocolate chip, butter pecan, cookies and cream – you name it, you can make it into bread. Do note that the flavor is rather subtle after baking. Avoid sherbets, low-fat or dairy-free ice creams as they won’t produce the same results.
FLOUR – You will need self-rising flour in order for this recipe to work, do not use all-purpose flour. It’s always best to weigh your flour with a kitchen scale, using a measuring cup could add too much flour, resulting in a dense and dry ice cream bread. If you don’t have a kitchen scale, use the ‘stir, scoop, and scrape’ method of measuring the flour.
GLAZE – This recipe includes an optional thick glaze, if you prefer, you can thin it out with more milk (1 teaspoon at a time). I like to make the glaze quite thick so it has a nice slow drip, is pure white, and isn’t too thin that it appears transparent.
How to Make Ice Cream Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F. Grease a 9-inch loaf pan.
- Place the ice cream in a large mixing bowl and allow it to soften (about 10 minutes), so it resembles a thick sauce.
- Sift the self-rising flour over the melted ice cream, and using a soft silicone spatula, gently fold it into the ice cream. Stir until just combined (the key is not to over-stir)!
TIP – Make sure not to overmix the batter. It should appear lumpy, this is normal and will give you a nice light texture when baked.
- Transfer the batter to the prepared loaf pan and smooth the top to get the batter into the corners of the loaf pan.
- Bake for 30 minutes. After 20 minutes, cover with aluminum foil and bake for the remaining 10 minutes.
- Check for doneness by inserting a toothpick into the thickest part of the bread, it should come out fairly clean with only a few crumbs attached.
- Remove the loaf pan from the oven and place it on a wire rack to cool for 30 minutes while you make the glaze.
- In a measuring cup with a pourable spout, combine the powdered sugar and milk. Stir until smooth.
- Remove the bread from the loaf pan and set it on a wire rack fitted over a baking sheet. Slowly pour the glaze over the cooled cake letting it drip down the sides of the bread.
- Wait 2 minutes for the glaze to semi-set and sprinkle with the confetti sprinkles.
- Cut into 1-inch thick slices and serve.
Frequently Asked Questions & Expert Tips
To prolong the freshness of ice cream bread, it is best to keep it wrapped in plastic wrap and kept in the refrigerator. It stores well refrigerated for up to 5 days.
You will need to use self-rising flour for ice cream bread if you want to keep it a true two-ingredient recipe. Self-rising flour is needed in the recipe to get the bread to rise. If you don’t have self-rising flour on hand, you can make your own by combining 1 1/3 cups all-purpose flour with 2 ¼ teaspoons baking powder and ¼ teaspoon salt.
Serving Suggestions
Ice cream bread is in between savory and sweet making it great as a breakfast bread or quick snack throughout the day. Optionally add sprinkles, chocolate chips, nuts, or other mix-ins if desired, and top with a glaze or frosting to tie it all together!
More Quick Bread Recipes
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Ice Cream Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups full fat vanilla ice cream we used French vanilla
- 1 â…“ cup self-rising flour 150g
Optional Glaze
- 1 ½ cups powdered sugar 170g
- 5 teaspoons whole milk
- rainbow sprinkles optional as garnish
Things You’ll Need
Before You Begin
- Avoid sherbets, low-fat or dairy-free ice creams as they won’t produce the same results. You need full-fat ice cream for this recipe.
- You will need self-rising flour in order for this recipe to work, do not use all-purpose flour. It’s always best to weigh your flour with a kitchen scale, using a measuring cup could add too much flour, resulting in a dense and dry ice cream bread. If you don’t have a kitchen scale, use the ‘stir, scoop, and scrape’ method of measuring the flour.
- If you don’t have self-rising flour on hand, you can make your own by combining 1 1/3 cups all-purpose flour with 2 ¼ teaspoons baking powder and ¼ teaspoon salt.
- If you prefer, you can thin the glaze out with more milk (1 teaspoon at a time). I like to make the glaze quite thick so it has a nice slow drip, is pure white, and isn’t too thin that it appears transparent.
Instructions
- Preheat the oven to 350°F. Grease a 9-inch loaf pan.
- Place the ice cream in a large mixing bowl and allow it to soften (about 10 minutes), so it resembles a thick sauce.
- Sift the self-rising flour over the melted ice cream, and using a soft silicone spatula, gently fold it into the ice cream. Stir until just combined (the key is not to over-stir)!
- Transfer the batter to the prepared loaf pan and smooth the top to get the batter into the corners of the loaf pan.
- Bake for 30 minutes. After 20 minutes, cover with aluminum foil (if the top is not getting too brown) and bake for the remaining 10 minutes.
- Check for doneness by inserting a toothpick into the thickest part of the bread, it should come out fairly clean with only a few crumbs attached.
- Remove the loaf pan from the oven and place it on a wire rack to cool for 30 minutes while you make the glaze.
- In a measuring cup with a pourable spout, combine the powdered sugar and milk. Stir until smooth.
- Remove the bread from the loaf pan and set it on a wire rack fitted over a baking sheet. Slowly pour the glaze over the cooled cake letting it drip down the sides of the bread.
- Wait 2 minutes for the glaze to semi-set and sprinkle with the confetti sprinkles.
- Cut into 1-inch thick slices and serve.
Expert Tips & FAQs
- The nutrition facts listed here does not include the optional glaze or sprinkles.
- To prolong the freshness of ice cream bread, it is best to keep it wrapped in plastic wrap or in an air-tight container kept in the refrigerator. It stores well refrigerated for up to 5 days.
Nutrition
Kristen Rittmer
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Becky says
Sounds great! Can’t wait to try it.
Rosalie Tomczak says
Great cake