Ice Cream Bread

Whaaaaaat? You read that right. Ice cream bread! I recently discovered a fun little hack for making a two-ingredient quick bread. It is just so fun. I couldn’t wait to try it and show it to you wonderful people.

It’s real simple. You combine 2 cups of ice cream with 1 1/2 cups of self rising flour. There were no limitations on the flavor of ice cream, either. It makes sense because ice cream has all the ingredients you could need to supplement the self rising flour to make a traditional quick bread.

I just tried a bite for the first time. It was really tasty, not too sweet. In fact, I would probably add a half cup of sugar to the batter the next time. It might be because of my expectations of ice cream in bread; it seemed like it should have been sweeter. However, if I added a pat of butter to a slice right out of the oven, it would be great too! It is close textured but very soft and has a nice crusty edge. It didn’t rise a whole bunch, about 2/3 the size of a traditional quick bread.

For my ice cream, I chose Blue Bell’s Moo-llenium Crunch. It is a “vanilla ice cream flavored with chocolate and caramel chunks, pecans, almonds, and walnuts”. All of the flavors of the ice cream come out like the chocolate and caramel. I also like the pecans, almonds and walnuts in the bread; they give it a more chewy aspect to consider.

I chose this ice cream because I thought it would make a great bread but I also like the idea of using a fruity ice cream like cherry. I also would like to try this as a low carb bread. I could buy low carb ice cream and some Carbquik, which is a low carb baking mix. That might be my next post. Who knows? It could be fun!

One thing I did learn from reading other people’s thoughts on the bread, is that it does rise better if you let the ice cream melt on its own before adding it to the flour. Microwaving it to soften it created a bread that didn’t rise as much. As a result, I allowed my ice cream to soften in the refrigerator overnight.

I will be making this bread again. My family loved it and I see the potential fun flavor combinations from trying different ice creams.

What are your thoughts? Would you try ice cream bread?

Have a wonderful Friday!

πŸ˜„ Jennifer


2 cups softened ice cream

1 1/2 cups self rising flour


1. Preheat oven to 350 degrees Fahrenheit.

2. Spray a 9 x 5 inch loaf pan with baking spray.

3. In a stand mixer, combine ice cream and flour. Mix until incorporated. Scrapes down sides with a spatula.

4. Place mixture into loaf pan. Bake 55-60 minutes. Cool for 10 minutes. Turn loaf out onto a cooling rack and finish cooling.

Note: (optional) I glazed my bread with a chocolate glaze and added sprinkles. For the glaze, I whisked together: 2/3 cup powdered sugar, 1 tablespoon cocoa, and 2 tablespoons milk.

33 thoughts on “Ice Cream Bread

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