This Ice Cream Bread is a mildly sweet, moist, and tender dessert. Made with ice cream and self-rising flour, it bakes into a soft, cake-like loaf that tastes as if it came straight from a boutique bakery!
Holly’s Recipe Highlights: Ice Cream Bread
- Flavor: This dessert is soft, cake-like, and lightly sweet with a subtle creamy vanilla richness (depending on the ice cream flavor you choose).
- Why Make It: This easy 2-ingredient bread is a cross between quick bread and cake, making it the perfect dessert. It’s easy to make with any flavor of ice cream and freezes well.
- Serving Suggestions: To serve, drizzle with tasty hot fudge or serve with strawberry fruit dip for the perfect spread.
Total Time: 55 Minutes Servings: 12 Slices Cooking Method: Baked
Just Two Ingredients
- Ice Cream: Use full-fat, full-sugar ice cream since the fat and sugar help with flavor, tenderness, and structure. You will need one quart of ice cream, softened, about 3 ½ cups (32 ounces).
- Besides classic vanilla, chocolate, and strawberry, try mint chocolate chip, coffee, pistachio, butter pecan, rocky road, any flavor works!
- Self-Rising Flour: Only self-rising flour will work in this recipe, so it’s good to keep some on hand for all your quick bread creations.
- DIY Self-Rising Flour: Add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to 1 cup of regular flour
- Variations: Add food coloring or food gel to the melted ice cream for brighter bread colors! A few drops of vanilla, banana, coconut or rum extract will intensify the bread flavors. Some mini chocolate, butterscotch, peanut butter, and white chocolate chips make ice cream bread even more fun!
How to Make Ice Cream Bread
- Mix melted ice cream with flour in a large bowl. (Avoid over-mixing so the bread bakes up light and airy.)
- Pour into prepared pan and bake (full recipe below) until a toothpick comes out clean.
- Optional Glaze: Whisk powdered sugar, milk, and vanilla together, then drizzle over cooled bread. Garnish with sprinkles if desired.
Save Every Sweet Slice
- Keep bread in a covered container at room temperature for up to 5 days.
- Slices can be toasted and smeared with jam or peanut butter!
- Wrap in plastic wrap and freeze for up to 3 months.
Easy Shortcut Dessert Recipes
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Ice Cream Bread
This ice cream bread is a soft, lightly sweet quick bread made with just softened ice cream and self-rising flour. Add a simple vanilla glaze and sprinkles for a fun dessert loaf.
Equipment
Ingredients
- 3 cups ice cream any flavor*, softened
- 2¼ cups self-rising flour*
Optional Glaze
- ¾ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
- sprinkles
Instructions
- Preheat the oven to 350°F. Grease an 8×4-inch loaf pan.
- In a large bowl, mix the softened ice cream and self-rising flour until just combined. Pour into the prepared loaf pan.
- Bake for 50 to 55 minutes, or until a toothpick comes out clean.
Optional Glaze
- In a small bowl mix together powdered sugar, milk and vanilla. Drizzle over cooled bread.
- Before glaze hardens, top with sprinkles if desired.
Notes
- Do not to use low-fat or low-sugar ice cream. This will cause the bread to fall flat.
- Do not replace the self-rising flour with plain white flour, it will not rise properly.
- Cool for 5 minutes before removing from pan.
- Make cupcakes by pouring batter evenly into greased muffin tins (or use paper liners) and bake for 15-20 minutes or until a toothpick comes out clean.
Nutrition Information
Calories: 466kcal | Carbohydrates: 74g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 93mg | Potassium: 296mg | Fiber: 2g | Sugar: 24g | Vitamin A: 485IU | Vitamin C: 0.7mg | Calcium: 157mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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