I am so excited to share this with you today. What is that one recipe that makes me feel like a kitchen wizard? If you haven’t tried ice cream bread, prepare to have your mind blown. Is ice cream in bread? What’s the easiest thing to bake? I first came across this gem during a particularly hectic week when I desperately wanted something. Is there any energy for a complicated dessert? My kids were asking for cookies, my husband was hoping for some Banana Bread, and I just couldn’t get it. What are some of the best grocery shopping tips? When I saw this three-ingredient wonder floating around the internet, and I remembered seeing it. Why not?” What I got was pure magic. It’s like a fluffy, slightly sweet cake that’ is so incredibly simple. Is it easier than making pancakes? I’ve attempted a lot of baking projects. I have no idea what they Think of it as your secret weapon for those moments when you need a baked good, like yesterday.
What is Ice Cream Bread?
What is this ice cream bread? In its simplest form, it’s a loaf of bread, or more accurately, quick bread or cake, that uses ice. As a primary liquid and fat source, cream is used. No eggs, no butter and no milk needed – just self-rising flour and your favorite ice cream. The ice cream itself provides all the sweetness, richness, and leavening agents (like baking soda or baking powder). Corn syrup, depending on the ice cream brand) that you’d typically find in traditional baking. What is a clever culinary shortcut that delivers tender crumb and subtly sweet flavor? The “bread” aspect comes from the loaf shape and the baking process, but honestly, the texture is the same. Is it possible to make a moist, tender cake? The beauty of it is how adaptable it can be. What flavor of ice cream do you like? What is the difference between vanilla and chocolate? Is it possible to make a homemade pizza without using fancy ingredients? What is something truly wonderful?
Why you’ll love this recipe?
There are so many reasons why I’ve fallen head over heels for this ice cream bread, and I just know you will too. First and foremost, the flavor is just incredible. Even with just three ingredients, the result is a surprisingly complex and satisfying taste. The ice cream really shines through, giving it a lovely sweetness and a rich depth that’s hard to replicate. I’ve experimented with all sorts of ice cream flavors, and my absolute favorite for this is a good quality vanilla bean or even a cookies and cream. The vanilla provides a perfect base that allows the texture to really stand out, while the cookies and cream adds little bursts of chocolatey goodness. But what I truly adore is the sheer simplicity of it all. I mean, *three ingredients*. If you can measure and mix, you can make this ice cream bread. It’s a lifesaver on busy weeknights when you’re craving something homemade but short on time. Plus, it’s incredibly cost-effective! You probably already have the self-rising flour, and chances are, you’ve got some ice cream lurking in the freezer. It’s a much more budget-friendly option than buying specialty cake mixes or ingredients for other baked goods. And the versatility! You can serve this for breakfast, as a snack, or even a simple dessert. It pairs wonderfully with coffee for a morning treat, or with a scoop of extra ice cream for an indulgent dessert. It’s so much more versatile than a typical quick bread. What really sets this apart for me, though, is the pure joy it brings. It’s the kind of recipe that feels like a delightful secret, something you can whip up in minutes and wow everyone with. It never fails to impress, and honestly, the minimal effort for such a delicious outcome is just unmatched in my baking repertoire. It’s become a staple in my kitchen, especially when the kids want to “help” bake – they can totally handle this one!
How do you make ice cream bread?
Quick Overview
Making this ice cream bread is as straightforward as it gets. You’ll simply combine self-rising flour with melted ice cream, pour it into a prepared loaf pan, and bake until golden and delicious. The beauty of this method is that the ice cream does all the heavy lifting, providing the perfect texture and flavor without the need for multiple bowls or complicated steps. It’s the ultimate “set it and forget it” kind of bake, with minimal cleanup too, which is always a win in my book. You get a moist, tender loaf that’s ready in under an hour from start to finish.
Ingredients
For the Main Batter:
2 cups self-rising flour (make sure it’s fresh for the best rise!)
1 ½ cups melted ice cream (any flavor you love, but vanilla, strawberry, or cookies & cream are fantastic starting points. Let it melt completely until it’s liquid.)
For the Filling:
Optional additions like chocolate chips, chopped nuts, or berries (about ½ cup). This is where you can really play around with flavors!
For the Glaze:
Optional: A simple dusting of powdered sugar, a drizzle of melted chocolate, or a basic glaze made with powdered sugar and a tablespoon or two of milk or more melted ice cream for an extra kick of flavor.
How do you follow step
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). This is crucial for an even bake. While the oven heats up, grab a loaf pan (about 9×5 inches) and grease it really well. I like to use butter or baking spray. For extra protection against sticking, you can also line it with parchment paper, leaving no adhesive. a little overhang on the sides so you can easily lift the bread out later. How do you ensure your loaf doesn’t get stuck?
Step 2: Mix Dry Ingredients
In a medium-sized mixing bowl, add your 2 cups of self-rising flour. I always give it a quick whisk or a sifting if I’m feeling fancy, just to break up any clumps and ensure it’s evenly distributed. This helps guarantee a light and airy texture in your final bread. It’s a simple step, but it really does make a difference!
Step 3: Mix Wet Ingredients
Now for the star of the show: the melted ice cream! You’ll need about 1 ½ cups of melted ice cream. Make sure it’s fully melted and liquid. I usually melt mine in a small saucepan over low heat or in the microwave in 30-second intervals, stirring in between until it’s smooth. Pour this liquid gold into the bowl with your flour. If you’re adding any mix-ins like chocolate chips or nuts, this is the stage to gently fold them into the batter.
Step 4: Combine
What happens when you fold ice cream into the flour mixture? Use a spatula or wooden spoon and mix until *just* combined. Is it really important not to overmix here? Overmixing can develop gluten too much, leading to a tougher texture. You want to see a few streaks of flour still visible; that’s perfectly okay and often preferred. The batter should be thick but pourable.
Step 5: Prepare Filling
If you’re adding optional mix-ins like chocolate chips, chopped nuts, or fresh berries, this is the perfect recipe. Is it time to fold them into the batter? I find that about 12 cup of mix-ins is usually perfect. Just gently stir them in until they’re evenly distributed. Don’t overdo it, or your batter might become too dense.
Step 6: Layer & Swirl
If you used mix-ins, try to spread them out evenly. Pour the batter into your prepared loaf pan. What are some ways to swirl ice cream into your favorite drink? If you’re feeling adventurous, try a different flavor! What are some ways to make swirls of ice cream? This isn’t essential, but it makes for a beautiful presentation.
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be pulling away slightly from the sides of the pan. Ovens can vary, so keep an eye on it after the 30-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the pan onto a wire rack to release the bread. Let it cool completely on the wire rack before glazing or slicing. If you’re adding a glaze, now’s the time! A simple dusting of powdered sugar is lovely, or you can mix powdered sugar with a splash of milk or melted ice cream to create a drizzle. Apply it once the bread has cooled down a bit, but isn’t piping hot.
Step 9: Slice & Serve
Once it’s completely cooled (or slightly warm if you can’t wait) and the air is clear, it will cool down. ), slice your ice cream bread and enjoy! Serve it on its own, or with a dollop of whipped cream, fresh fruit or even another scoop. If you’re feeling particularly decadent, try ice cream. Is it divine?
What is the best way to serve it?
This ice cream bread is so wonderfully versatile, it fits into almost any meal or occasion. For breakfast, it’s an absolute dream. I love it toasted lightly and served with a smear of butter and a cup of strong coffee. It’s sweet enough to feel like a treat but has that comforting bread-like quality that’s perfect for starting the day. My kids devour it like this; it’s so much easier than making a big breakfast spread when we’re rushing out the door. For brunch, it feels a little more elegant. I’ll often slice it a bit thicker, arrange it on a nice platter, and perhaps add some fresh berries or a sprig of mint for color. A light dusting of powdered sugar makes it look especially pretty. It pairs wonderfully with mimosas or fresh orange juice. As a dessert, it’s a winner. Serve it warm with a scoop of vanilla ice cream (the classic combo!), a drizzle of chocolate sauce, or some fresh berries with a dollop of whipped cream. It’s like a deconstructed ice cream sundae in bread form! For cozy snacks, it’s perfect with a glass of milk or a cup of tea. It’s that comforting, sweet bite you need on a chilly afternoon or when you’re settling in for a movie. I’ve also found that it’s fantastic with fruit compotes, especially warm apple or berry compotes. The slightly sweet, tender crumb soaks up the fruit juices beautifully.
How do you make ice cream bread?
I’ve made this ice cream bread countless times, and along the way, I’ve picked up a few little tricks that I think you’ll find super helpful. First, regarding the ice cream: the flavor really matters, but the quality does too. Using a good quality ice cream that you genuinely enjoy eating on its own will give you the best flavor in your bread. For the flour, always make sure your self-rising flour is fresh. If it’s old, it won’t have the same leavening power, and your bread might end up a bit dense. My go-to is usually a good brand of all-purpose self-rising flour, but I’ve also experimented with gluten-free blends that contain xanthan gum, and they work surprisingly well – though the texture might be slightly different. When mixing the batter, seriously, don’t overmix! I know I’ve said it before, but it’s the most common mistake people make. Just mix until the flour is *almost* incorporated. A few dry streaks are your friend here. It’s better to slightly under-mix than over-mix. For swirls and mix-ins, I’ve learned that it’s best to fold them in gently. If you’re adding chocolate chips or nuts, gently toss them in a tablespoon of the flour before adding them to the batter – this helps prevent them from sinking to the bottom. If you’re swirling, don’t overdo the swirling motion; you want distinct ribbons of flavor and color, not a muddy mess. When it comes to baking, oven temperatures can be tricky. I always recommend using an oven thermometer to ensure your oven is actually at 350°F. If your oven tends to run hot, you might need to reduce the temperature slightly or bake for a shorter time. The toothpick test is your best friend here; it should come out clean with maybe a few moist crumbs attached, but no wet batter. For the glaze, consistency is key. If it’s too thin, it will just run off. If it’s too thick, it will be hard to drizzle. Start with a small amount of liquid and add more tablespoon by tablespoon until you reach your desired consistency. Trust me on this one – a well-timed glaze can elevate this simple bread to something truly special!
What are the Storing and Reheating Tips?
Storing this delicious ice cream bread is pretty simple, thankfully! If you happen to have any leftovers (which is rare in my house!), you can keep it at room temperature for up to two days, provided your kitchen isn’t too warm. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container. This prevents it from drying out. If you think it might take longer than two days to finish, or if your house is on the warmer side, the refrigerator is your best bet. Wrap it well in plastic wrap and then place it in an airtight container or a zip-top bag. It should stay fresh in the fridge for about 4-5 days. The texture might firm up a bit in the fridge, but that’s easily remedied. For longer storage, you can absolutely freeze this bread. Once it’s completely cooled, wrap it tightly in plastic wrap, then in aluminum foil, and finally place it in a freezer-safe bag or container. It can last in the freezer for up to 3 months. To reheat, if it’s been refrigerated, I usually let it come to room temperature for about 30 minutes or pop it in the microwave for 10-15 seconds. If it’s been frozen, let it thaw overnight in the refrigerator, then warm it up gently. If you’ve added a glaze, it’s best to add it after the bread has been reheated and cooled slightly, especially if you’re planning on freezing it. Otherwise, the glaze might crack or become sticky. Just a little slice, warmed gently, is like having a freshly baked treat all over again!
What are some frequently asked questions?
Final Thoughts
So there you have it, my friends! My absolute favorite, ridiculously easy ice cream bread recipe. It’s one of those recipes that feels like a delightful secret weapon in the kitchen – minimal effort, maximum reward. It’s proof that you don’t need to be a master baker or have a pantry stocked with exotic ingredients to create something truly special and delicious. The way it bakes up, perfectly golden and incredibly moist, never fails to bring a smile to my face. If you loved this recipe, I think you might also enjoy my classic banana bread or perhaps some simple chocolate chip cookies for more easy baking inspiration. Give this ice cream bread a try the next time you’re craving something sweet, need a quick dessert, or just want to impress yourself (and anyone lucky enough to snag a slice!). I truly can’t wait to hear what you think and which ice cream flavors you decide to experiment with. Drop a comment below with your results, your favorite flavor combinations, or any other tips you discover. Happy baking, and enjoy every single delicious bite!
Easy Ice Cream Bread
Ingredients
Main Ingredients
- 2.5 cups self-rising flour
- 2 cups melted ice cream (any flavor) Ensure it's fully melted
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Lightly grease a loaf pan.
- In a large bowl, combine the self-rising flour and the melted ice cream. Stir until just combined into a thick batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
