Ice Cream Bread
Ice Cream Bread is one of those kitchen wonders that feels almost too good to be true—just two simple ingredients come together to create a soft, sweet, perfectly fluffy loaf. 🍨🍞 Whether you’re craving a fun weekend baking project or you need a quick treat that doesn’t require a mixer or a long ingredient list, this recipe delivers every time.
The best part? You can use any ice cream flavor you love. Vanilla, chocolate, strawberry swirl—each one bakes up into a unique loaf with its own personality and flavor. And if you enjoy simple, cozy baking projects like this, you’ll also love my Banana Bread, another easy, no-fuss recipe that fills your kitchen with warm, homemade goodness.
Ingredients for Ice Cream Bread
Ice Cream Bread Recipe
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted chocolate ice cream and self-rising flour. Stir until just combined, fold in 1/2 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
- Use full-fat ice cream for the best texture.
- Full-fat, full-sugar ice cream creates a richer, softer loaf. Low-fat or sugar-free ice cream can make the bread dense or crumbly, so stick with classic varieties for the perfect rise.
- Let the ice cream fully melt before mixing.
- For the smoothest batter, make sure your ice cream is completely melted. This helps the self-rising flour blend evenly and gives your Ice Cream Bread a soft, even crumb.
- Don’t overmix the batter.
- Gently stir until everything is just combined. Overmixing can make the bread tough instead of tender and fluffy.
- Choose a flavor that bakes well.
- Vanilla, chocolate, cookies and cream, coffee, birthday cake, and strawberry all make amazing Ice Cream Bread. Ice creams with big mix-ins (like huge cookie chunks) may need to be chopped so they bake evenly.
- Add extra flavor mix-ins.
- Stir in chocolate chips, sprinkles, chopped nuts, or a swirl of jam to customize your loaf. This is an easy way to create unique versions of Ice Cream Bread without changing the base recipe.
- Use self-rising flour for a guaranteed rise.
- Self-rising flour gives Ice Cream Bread an effortless lift. If you only have all-purpose flour on hand, you can make your own by adding baking powder and salt (I can write that substitution if you want!).
- Check the center for doneness.
- Because ice cream flavors vary, cooking time can shift slightly. Insert a toothpick—if it comes out clean or with just a few crumbs, the bread is ready.
- Let it cool before slicing.
- Ice Cream Bread is very soft when warm. Allowing the loaf to cool helps it firm up and slice beautifully.
FAQs for Ice Cream Bread
Ice Cream Bread Recipe
This easy Ice Cream Bread is a magical 2-ingredient recipe that transforms your favorite ice cream into a soft, fluffy, lightly sweet loaf. Perfect for breakfast, snacks, or a quick dessert, this fun baking hack comes together in minutes and can be customized with any ice cream flavor you love. Simple, delicious, and kid-approved!
Ingredients
- 2 cups melted chocolate ice cream (let it soften at room temperature)
- 1 1/2 cups self-rising flour
- 3/4 cup chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted chocolate ice cream and self-rising flour. Stir until just combined, fold in 1/2 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Notes
- Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 416Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 21mgSodium: 51mgCarbohydrates: 69gFiber: 3gSugar: 29gProtein: 8g
