Ice Cream Bread Recipe

Why You’ll Love This Recipe

You’ll love this recipe because it’s incredibly easy—just mix melted ice cream with self-rising flour, bake, and enjoy. No yeast, no complicated steps, and endless flavor possibilities depending on which ice cream you use. It’s a family-friendly recipe that’s great for kids to help with and makes a unique dessert or snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ice cream (any flavor, full-fat works best)

• Self-rising flour

• Optional mix-ins: chocolate chips, sprinkles, nuts, or fruit

Directions

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. Allow the ice cream to soften at room temperature until scoopable and slightly melted.

3. In a mixing bowl, combine the softened ice cream with self-rising flour. Stir until just combined—don’t overmix.

4. Fold in any optional mix-ins like chocolate chips or sprinkles.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow to cool slightly before slicing and serving.

Servings and timing

This recipe makes about 8 slices of bread. Preparation takes 5 minutes, and baking takes 35–40 minutes. Total time: approximately 45 minutes.

Variations

• Use chocolate, vanilla, strawberry, or any favorite ice cream flavor for different results.

• Add chocolate chips, nuts, or dried fruit for extra texture.

• Use cookies and cream ice cream for a fun twist.

• Drizzle with glaze or frosting for a dessert-style loaf.

• Make it festive by adding sprinkles into birthday cake ice cream.

Storage/Reheating

Store leftover ice cream bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and store for up to 2 months. Reheat slices in the microwave for 10–15 seconds if you want them warm.

FAQs

Can I use low-fat or dairy-free ice cream?

Yes, but the texture may not be as moist. Full-fat ice cream gives the best results.

What if I don’t have self-rising flour?

You can make your own by mixing 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.

Does it taste like ice cream?

It doesn’t taste exactly like ice cream—it’s more like a lightly sweetened quick bread that takes on hints of the ice cream flavor.

Can I make it gluten-free?

Yes, use a gluten-free self-rising flour blend.

How do I know when it’s done baking?

Insert a toothpick into the center; if it comes out clean, the bread is ready.

Can I make muffins instead of a loaf?

Yes, bake in a muffin tin for about 20–22 minutes instead of a loaf pan.

Do I need to add sugar?

No, the sweetness comes from the ice cream itself.

Can I double the recipe?

Yes, just bake in two loaf pans and extend baking time slightly if needed.

What’s the best ice cream flavor to use?

Vanilla and chocolate are classics, but any full-fat flavor works well depending on your taste.

Can I frost the bread?

Yes, you can add frosting or glaze for a dessert-like finish.

Conclusion

Ice cream bread is the ultimate quick and quirky baking project that delivers delicious results with minimal effort. With just two main ingredients and endless flavor possibilities, it’s a recipe you’ll come back to again and again. Whether served plain, with toppings, or turned into muffins, this fun treat is always a hit.

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