This 2 ingredient Ice Cream Bread recipe is an easy quick bread recipe simply made using softened ice cream and self-rising flour. It takes 10 minutes to prepare this light-flavor breakfast or brunch food and bake it into the best loaf that has a great texture and is perfect for toasting.
2-Ingredient Ice Cream Bread Recipe
Baking bread with ice cream sounds a bit silly, but this recipe for ice cream bread is actually an ingenious way to cook a quick bread at home.
All you need is your favorite flavor of ice cream and self-rising flour to create the best bite of bread that you can smear with butter or jam and serve the same way you would a danish or donut.
The trick to making quick breads with a tender crumb and moist texture is to make sure your ice cream is melted and smooth before mixing it with the self-rising flour.
While it may not taste like cake and you certainly can’t lick it in a cone, this delicious ice cream and flour bread can easily be customized with fun flavors and fillings so that it looks like dessert that you can serve as a slice.
Looking for more quick bread recipes to serve as a snack? Check out my Cream Cheese Banana Bread, Cinnamon Swirl Bread, Pumpkin Chocolate Chip Bread, and so many more!
Why We Love Baking With Ice Cream In This Recipe
- Quick and easy to make bread in minutes.
- Uses only 2 ingredients
- A fun, unique way to bake ice cream in bread.
- Flavor possibilities are endless.
- So simple that kids can help make it and decorate with cheerful sprinkles and colorful toppings.
- Perfect for slicing and serving with coffee or tea or enjoying after dinner as dessert.
Ingredients
- Strawberry ice cream: Feel free to use your favorite ice cream flavor for your bread. I do not recommend using low-fat, low-sugar, or dairy-free ice cream. Use full-fat ice cream!
- Self-rising flour
- Sprinkles: Use whichever color sprinkles fit the occasion. You can also omit the sprinkles from the bread and just use them on top, or not use them at all. But it’s always fun to eat a Funfetti-flavored bread!
- White chocolate chips
Substitutions and Additions
- Add-Ins: You can add chocolate chips, fresh fruit, dried fruit, nuts, or colorful sprinkles to your ice cream loaf cake batter. Mix them in before baking and/or add them on top for an extra special treat.
- Choose Your Chip: Try another type of chip, like semisweet chocolate, milk chocolate, dark chocolate, or even peanut butter chips.
- Make Your Own Masterpiece: Be creative with your add-ins and flavors. You can change so many things to get the perfect product by combining different ice creams, sprinkles, and baking morsels.
- Double Chocolate Ice Cream Bread: Use chocolate ice cream and mix chocolate chips into the batter and top with mini chocolate chips before baking.
- Strawberries and Cream Ice Cream Bread: Use strawberry ice cream and top with white chocolate chips before baking.
- Cookies and Cream Ice Cream Bread: Use cookies and cream ice cream and top with crushed Oreo cookies before baking. Or vanilla ice cream topped with Oreo cookies.
- Cinnamon Raisin Ice Cream Bread: Use rum raisin ice cream and add 1 teaspoon cinnamon into the batter. Additional raisins can also be mixed in before baking.
- Butter Pecan Ice Cream Bread: Use butter pecan ice cream in the recipe and top with finely chopped pecans before baking.
Recommended Tools
- 9×5 inch bread loaf pan
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How to Make Ice Cream Bread
This Ice Cream Bread is a quick and easy way to bake the best loaf because you can customize it with your favorite flavors! It’s as simple as mixing together 2 ingredients and baking the tastiest treat–no kneeding necessary.
- Make The Bread Batter: Stir the ice cream and combine it with the self-rising flour until it resembles a shaggy dough (lumpy but fully mixed). Fold in the sprinkles and white chocolate chips.
Pro Tip: The ice cream should be very easy to stir. If it isn’t then it probably isn’t soft enough. - Bake The Bread: Pour the batter into a loaf pan, top with sprinkles, and bake at 350 degrees Fahrenheit for 35-45 minutes.
- Serve: Allow the bread to cool on a cooking rack before removing from the pan. Cut and serve. Enjoy!
Tips
- It is best to let the ice cream soften naturally (leave out on the counter) rather than in the microwave as the microwave can mess with the consistency of the ice cream. If you are in a pinch for time, you can help the ice cream melting process along by placing it in the microwave for 10-15 second increments. You don’t want to completely melt the ice cream so make sure to check it frequently (but this is not ideal).
- Do NOT OVERMIX the batter! Stir the flour in just until it is incorporated.
- Be creative with your add-ins and flavors. You can change so many things to get the perfect product! You can combine different ice creams, sprinkles and baking morsels. Don’t be afraid to try all your favorite flavors.
Storage Tips
- To Store: Place your ice cream bread in an airtight container on the counter for 3-4 days.
- To Freeze: You can freeze your ice cream bread in an airtight bag or plastic wrap for up to 6 months.
Frequently Asked Questions
Ice cream bread tastes like… bread! The overall flavor will depend entirely on what type of ice cream you’re using. But, overall it’s a light and delicious bread that tastes so good with a bit of butter or icing melted on top.
To make sure the consistency of your ice cream bread turns out just right, I highly recommend softening the ice cream at room temperature and avoiding the microwave since it can change the consistency.
And most importantly, don’t overmix the batter! Use a spatula or mixing spoon instead of a hand or stand mixer.
If your batter is too overworked, it could turn out a bread that is hard and dense. Use a light hand when mixing. It’s okay if some lumps remain.
Using ice cream in this bread recipe does a couple of things. First of all, it provides the flavor for your bread. By using strawberry ice cream, we are making strawberry bread. Ice cream also provides essential bread ingredients like dairy, sugar and eggs. So, when combined with the self-rising flour it makes for a perfectly textured loaf.
No, all-purpose flour is not self-rising. Self-rising flour is a combination of all-purpose flour, baking powder, and salt.
Yes, it is easy to make your own self-rising flour. If you don’t have any at home, simply make your own by adding 1 ½ teaspoon of baking powder and ¼ teaspoon of salt per 1 cup of all-purpose flour.
Recommended Tools
- 9×5 inch loaf pan
- Mixing bowl
- Measuring tools
Other Easy Quick Bread Recipes
- Zucchini Bread
- Cloud Bread
- Reese’s Peanut Butter Banana Bread
- Pumpkin Chocolate Chip Bread
- Banana Chocolate Chip Bread
- Lemon Blueberry Bread with Lemon Zest Drizzle
- Cream Cheese Banana Bread
- Cheesy Pull-Apart Garlic Bread
- Cinnamon Swirl Bread
Ice Cream Bread Recipe
Ingredients
- 2¼ cups strawberry ice cream very soft but not completely melted
- 1¾ cups self-rising flour
- ⅓ cup sprinkles plus more for optional topping
- ⅓ cup white chocolate chips
Instructions
- Spray a 9×5 inch loaf pan with cooking spray and preheat the oven to 350 degrees Fahrenheit.
- Place the very soft ice cream in a large bowl. It should not be completely melted but some of it will be. Stir the ice cream to bring it together. It should be very easy to stir, if it isn’t then it probably isn’t soft enough.
- Gently combine the strawberry ice cream and self-rising flour in a medium-sized bowl. Do not over mix or your bread will be tough.
- Once the ice cream and flour resembles a shaggy dough (lumpy but fully mixed), fold in the sprinkles and white chocolate chips until just combined.
- Pour the batter into the prepared loaf pan. Add additional sprinkles to the top, optional.
- Bake the bread in the oven for 35-45 minutes or until a toothpick stuck in the center comes out clean.
- Let cool before removing from the pan. Cut and serve.
Jenn’s Notes
To Freeze: You can freeze it in an airtight bag or plastic wrap for up to 6 months. Tips:
- Try to soften the ice cream at room temperature and avoid the microwave since it can change the consistency.
- Don’t overmix the batter! This is so important! Use a spatula or mixing spoon instead of a hand or stand mixer. If your batter is too overworked, it could turn out a bread that is hard and dense. Use a light hand when mixing. It’s okay if some lumps remain.
- Be creative with your add-ins and flavors. You can change so many things to get the perfect product! You can combine different ice creams, sprinkles and baking morsels. So, don’t be afraid to try all your favorite flavors.
