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Ice Cream Bread Recipe

Ice Cream Bread is an easy sweet bread made with just two main ingredients: melted ice cream and self-rising flour. The ice cream provides sweetness, dairy, and flavor, while the flour helps the batter rise into a soft loaf with a tender crumb. Vanilla ice cream creates a classic flavor, but other varieties can add their own taste and color.
This simple recipe is ideal for beginner bakers, quick desserts, or a fun weekend baking project. There is no need for yeast, kneading, or complicated mixing techniques. Combine the ingredients, transfer the batter to a loaf pan, and bake until golden. Serve slices plain, lightly toasted, or with your favorite dessert toppings.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast, desserts, Snack
Cuisine American
Servings 8 slices

Equipment

  • 9 × 5-inch loaf pan
  • Large mixing bowl
  • Rubber spatula or wooden spoon
  • Measuring cups
  • Parchment paper (optional)
  • Wire cooling rack
  • Toothpick or cake tester

Ingredients
  

  • 2 cups about 1 pint full-fat ice cream, softened
  • 1 1/2 cups self-rising flour

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan with butter or cooking spray. If desired, line the pan with parchment paper, leaving some overhang along the long sides to make removing the bread easier.
  • Soften the Ice Cream
  • Place the ice cream in a mixing bowl and let it soften until it is easy to stir. It should be soft and creamy but not completely melted into a thin liquid. Vanilla ice cream works well for the classic version, while chocolate or strawberry ice cream can be used for a different flavor.
  • Combine the Ingredients
  • Add the self-rising flour to the softened ice cream. Fold the ingredients together with a spatula until no large streaks of dry flour remain. The batter will be thick, so avoid overmixing, which can make the finished bread dense.
  • Transfer the Batter
  • Spoon the batter into the prepared loaf pan and spread it evenly into the corners. Smooth the top with a spatula to encourage even baking.
  • Bake the Bread
  • Place the loaf pan on the center rack and bake for 35 to 45 minutes. The top should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the center is still wet, continue baking in 5-minute increments.
  • Cool Before Slicing
  • Remove the pan from the oven and let the bread cool for about 10 to 15 minutes. Carefully transfer it to a wire rack and allow it to cool further before slicing. This helps the crumb set and prevents the bread from crumbling when cut.
  • Serve and Enjoy
  • Slice the bread and serve it plain or with butter, jam, or a light dusting of powdered sugar. For a dessert-style serving, add fresh berries or a scoop of ice cream.

Notes

  • Choose full-fat ice cream: Regular full-fat ice cream generally gives the bread a better texture than low-fat or dairy-free varieties, which may behave differently.
  • Measure accurately: Use 2 cups of softened ice cream and 1 1/2 cups of flour. Too much flour can make the loaf dry and heavy.
  • Do not overmix: Fold the ingredients just until combined. The batter does not need to be beaten until completely smooth.
  • Expect a different texture: Ice cream bread is usually denser and less buttery or airy than traditional yeast bread or cake. The exact texture depends on the ice cream brand and flavor.
  • Try different flavors: Vanilla, chocolate, strawberry, and cookies-and-cream ice cream can all be used. If the ice cream contains large chunks or mix-ins, chop them into smaller pieces if needed.