Yes, Ice Cream Bread is real — and it’s magical! This surprisingly simple dessert is made by combining melted ice cream with self-rising flour, resulting in a soft, moist, slightly sweet quick bread that tastes like cake and looks like a loaf. No yeast, no eggs, no butter — just pure simplicity.

Table of Contents

Ingredients for Ice Cream Bread

This recipe calls for only 2 main ingredients:

Ingredient	Quantity
Ice cream (softened)	2 cups
Self-rising flour	1½ cups

Note: Use full-fat dairy or non-dairy ice cream for best texture and flavor.

Optional Add-Ins:

Chocolate chips
Nuts (walnuts, pecans)
Sprinkles
Fruit chunks
Vanilla extract (for extra aroma)

How to Make Ice Cream Bread – Step-by-Step

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Soften the Ice Cream

Let the ice cream sit at room temperature until soft but not fully melted. Stir to a smooth consistency.

Step 3: Mix

In a large bowl, combine:

2 cups softened ice cream
1½ cups self-rising flour

Mix until just combined. Do not overmix, or the bread may become tough.

Step 4: Add Optional Extras

Gently fold in your favorite mix-ins like chocolate chips or fruit.

Step 5: Bake

Pour the batter into the loaf pan. Smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted comes out clean.

Step 6: Cool & Slice

Let the loaf cool for 10–15 minutes in the pan, then transfer to a wire rack. Slice and serve warm or at room temperature.

Best Ice Cream Flavours to Use

The fun of Ice Cream Bread lies in experimenting with flavors. Some top picks:

Ice Cream Flavor	Final Bread Taste Suggestion
Vanilla Bean	Classic, neutral, perfect for toppings
Strawberry	Fruity, slightly tangy
Chocolate Chip Cookie Dough	Rich, decadent, with cookie chunks
Butter Pecan	Nutty and slightly caramelized
Mint Chocolate Chip	Refreshing and bold

🧊 Avoid icy or light ice creams, as they may alter the consistency.

Why This Works – The Science Behind It

Ice cream contains sugar, fat, and dairy — all common baking ingredients.
Self-rising flour already includes baking powder and salt, which helps the bread rise and balance flavor.

Together, they mimic the components of a cake or quick bread, making this a shortcut recipe that doesn’t compromise on flavour or texture.

Storage Tips

Room Temp: Store in an airtight container for 2 days.
Fridge: Keeps well for 4–5 days (rewarm before serving).
Freezer: Slice and freeze in zip bags for up to 2 months. Toast directly from frozen!

If you love easy, fun recipes that deliver big on flavour, Ice Cream Bread is a must-try. With just two ingredients, it’s ideal for:

Beginner bakers
Kids’ baking activities
Last-minute desserts
Creative flavor experiments

It’s versatile, budget-friendly, and guaranteed to impress your guests. Give it a try and discover how ice cream can be more than just a frozen treat — it can bake a loaf too!

Frequently Asked Questions

What kind of ice cream works best?

Full-fat dairy or non-dairy ice cream gives the best texture. Vanilla bean keeps things neutral, while strawberry, butter pecan or mint chocolate chip add flavour. Avoid icy or light ice creams, as they can change the consistency.

How do I know when the loaf is done?

Bake in a greased 9×5-inch pan at 350°F (175°C) for 35 to 40 minutes, until a toothpick comes out clean. Mix only until combined, since overmixing can make the bread tough, and let it cool in the pan for 10 to 15 minutes before slicing.

How should I store ice cream bread?

It keeps in an airtight container at room temperature for 2 days, or in the fridge for 4 to 5 days (rewarm before serving). For longer storage, freeze slices in zip bags for up to 2 months and toast them straight from frozen.

Browse more in our Breads collection.

Ice Cream Bread Recipe – The Easiest 2-Ingredient Dessert You’ll Ever Make