Creamy, sweet and surprisingly simple, Ice Cream Bread is the little wonder that turns a scoop of vanilla into a warm, soft loaf in under an hour. This recipe is perfect for busy weeknights, last-minute dessert cravings, or when you want a fun baking project with kids. Fun fact: this two-ingredient concept began as a pantry rescue—when flour and a tub of ice cream meet, magic happens. If you love comforting quick-bakes, you might also enjoy the rich comfort of a banana bread cake with cream cheese frosting, which is another one of my go-to cozy recipes. Simple, quick, family-friendly and oddly impressive, this ice cream loaf is guaranteed to make people smile. Let’s dive in and bake something delightful.
What is Ice Cream Bread?
What exactly is “Ice Cream Bread”? It’s a playful, almost whimsical loaf made by mixing slightly melted ice cream with self-rising flour—nothing fussy, no yeast, no kneading. Sounds odd, right? But isn’t food at its best when it surprises you a little? Who knew melted ice cream and flour could become a tender, cake-like bread that begs for butter or jam. Some say it’s called ice cream bread because it tastes like a frozen treat’s cozy cousin—warm and nostalgic. And if you’re wondering whether comfort food still wins hearts, remember: “the way to a man’s heart is through his stomach.” Give this recipe a try and see who it wins over in your house.
Why You’ll Love This
You’ll fall for this recipe for three big reasons. First, the highlight: it’s practically effortless—two main ingredients make a soft, sweet loaf that’s moist and tender, with subtle vanilla notes and a fun texture if you add sprinkles. Second, cost-saving: using leftover or slightly melted ice cream reduces waste and turns something you’d toss into a star dessert, making it wallet-friendly and resourceful. Third, flavor boosters: add-ins like rainbow sprinkles, chocolate chips, or a cinnamon swirl instantly elevate the loaf into something festive and shareable. If you enjoy quick, comforting bakes that require minimal prep, this is a must-try that pairs beautifully with other easy treats like the recipes on this site. Ready to bake? Let’s go.
How to Make
Quick Overview
This Ice Cream Bread is easy, fast and very forgiving. The method requires no mixing bowl drama—just fold melted ice cream into self-rising flour until combined, pour into a loaf pan, and bake. The texture is soft and cake-like with a slightly crisp top if you let it brown a minute longer. Prep time is about 10 minutes; baking time is 40–45 minutes—total time roughly 55 minutes from start to finish. Perfect for beginner bakers or anyone short on time who still wants homemade goodness.
Ingredients
2 cups vanilla ice cream, slightly melted (let sit at room temperature until soft but not watery)
1 1/2 cups self-rising flour (scoop and level for accuracy)
Rainbow sprinkles (optional, 2 tablespoons for a fun top decoration)
Directions
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray.
- Let the ice cream sit out for a few minutes until slightly melted.
- In a large bowl, combine melted ice cream and self-rising flour until just mixed. Do not overmix. Gently fold with a spatula until there are no large streaks of flour. A few small lumps are okay.
- Pour the batter into the prepared loaf pan and sprinkle rainbow sprinkles on top if using. Smooth the top lightly with the back of a spoon.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely. Slice with a serrated knife for clean cuts.
What to Serve With
This loaf is versatile and pairs well with many accompaniments. Try it with:
- A smear of salted butter or honey butter for simple comfort.
- Fresh berries and whipped cream for a light, summery treat.
- A scoop of ice cream on the side for an indulgent dessert.
- Warm fruit compote (strawberry or blueberry) to add bright acidity.
- A cup of coffee or a cold glass of milk to balance the sweetness.
Top Tips for Perfecting
- Use quality vanilla ice cream for the best flavor—cheap mix-ins can alter texture.
- If you don’t have self-rising flour, you can make a quick substitute (for each 1 cup all-purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt), but measuring accurately is vital.
- Don’t overmix the batter; overworking develops gluten and can make the loaf dense. Stir only until combined.
- If you want extra color or texture, fold in 1/3 cup mini chocolate chips or chopped nuts.
- For a crispier top, uncover for the final 10 minutes; for a softer top, keep it covered.
- Common mistake: trying to speed the process by using ice cream that’s too melted and watery—aim for soft-serve consistency.
Storing and Reheating Tips
Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 3 days. The loaf stays moist but is best enjoyed within this window.
Freezing: Wrap slices tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight.
Reheating: Warm a slice in the microwave for 10–15 seconds or toast briefly in a toaster oven to refresh texture. Avoid overheating to prevent drying.
FAQs
What kind of ice cream works best?
Vanilla is classic because it creates a neutral, crowd-pleasing base. Use a higher-quality ice cream for better flavor. Flavored ice creams (chocolate, strawberry) will change the loaf’s taste and color but can be fun.
Can I make this with non-dairy ice cream?
Yes. Use a slightly melted non-dairy vanilla ice cream. Textures may vary depending on the fat content, but it usually works well.
What if I don’t have self-rising flour?
You can make a substitute: for every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Measure carefully and mix thoroughly before adding.
Can I add mix-ins like chocolate chips or nuts?
Absolutely. Fold in up to 1/3 cup of mini chocolate chips, sprinkles, or chopped nuts for extra texture and flavor. Save larger mix-ins for the top to keep batter consistency.
Is this more like bread or cake?
It’s somewhere between a quick bread and a cake—moist and tender like a cake but loaf-shaped and sliceable like bread. That’s part of the fun.
Conclusion
Ice Cream Bread is a delightful, no-fuss bake that proves simple ingredients can make something special—perfect for busy days, kids’ baking projects, or when you want to rescue slightly melted ice cream. It’s easy, quick and very forgiving, so even first-time bakers will have success. If you’re curious to see another take on this concept and compare techniques, this 2-Ingredient Ice Cream Bread Recipe provides a classic reference and useful tips to broaden your baking experiments. Give this loaf a try, share it with friends, and enjoy the smiles it brings.
Ice Cream Bread
Equipment
- Loaf Pan
- Mixing Bowl
- Spatula
Ingredients
Ice Cream
- 2 cups vanilla ice cream, slightly melted Let sit at room temperature until soft but not watery.
Flour
- 1.5 cups self-rising flour Scoop and level for accuracy.
Optional Topping
- 2 tablespoons rainbow sprinkles For decoration on top.
Instructions
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray.
- Let the ice cream sit out for a few minutes until slightly melted.
- In a large bowl, combine melted ice cream and self-rising flour until just mixed. Do not overmix. Gently fold with a spatula until there are no large streaks of flour. A few small lumps are okay.
- Pour the batter into the prepared loaf pan and sprinkle rainbow sprinkles on top if using. Smooth the top lightly with the back of a spoon.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely. Slice with a serrated knife for clean cuts.