You heard it right; ice cream bread is unlike any other bread you have tried until now. It’s easy to make, tasty bread that needs 2 main ingredients – your favorite flavor of ice cream and self-rising flour! You can add different add-ins and get creative with the bread.
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Ingredients needed
Here’s what you’ll need-
- 2 cups softened ice cream (use any flavor)
- 1 ½ cups self-rising flour (not all purpose flour)
- Rainbow sprinkles (optional, highly recommended)
Ice cream- you can use any flavor of ice cream you like. Depending on the flavor of ice cream, you’ll get amazing flavored bread. Don’t use low fat or low sugar or dairy-free ice cream for this recipe. You need the fat and sugar for making the bread rise and have amazing texture.
Self-rising flour – note self-rising flour is not same as all-purpose flour. You must use self-rising flour for this bread to work.
If you don’t have self-rising flour make your own with this ratio-
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
Multicolor or rainbow sprinkles – use whichever color sprinkles fit for the occasion. You can omit sprinkles added to the batter and add just on top or omit it all the way! But don’t! Everything is more fun and bright with sprinkles!
Substitutions & additions
You can use any flavor of ice cream. Use strawberry ice cream instead of vanilla to make pretty pink colored bread.
Use white chocolate chips as topping. You can stir the chocolate chips into the batter as well.
Feel free to use nuts as topping. It works!
How to make ice cream bread
- This bread will come together pretty quick. It just needs 10 minutes prep.
- You’ll need ice cream to be softened but not completely melted. Soften ice cream by leaving it on the counter for some time. Avoid microwave to soften ice cream, as it will alter the consistency of ice cream and hence the bread will not be as you except.
- Place softened ice cream in large bowl and stir until smooth.
- Add self-rising flour to ice cream and gently mix with rubber spatula. It’s okay to have some lumps left over. Pro-tip: DO NOT overbeat the batter. Don’t use hand mixer or stand mixer for this. If batter is over beating, bread will turn dense and hard.
- Fold in sprinkles to the batter. This step is optional. Tip: don’t over mix batter.
- Transfer batter into prepared loaf pan. I used 9×3 bread loaf pan. Line it with parchment paper and grease the paper as well so it’s easy to pull out the bread.
- Top with more sprinkles on top.
- Bake in pre-heated oven at 350F for 40-45 minutes or until a tooth pick inserted in the center comes out clean.
- Let it cool for few before pulling it out of pan.
- Remove and cool it on wire rack to cool completely.
- Slice into thick slices and enjoy it warm or at room temperature.
- You can serve it as it is or serve with scoops of ice cream on the side.
Useful tips
- It’s best to let ice cream softened naturally on the counter. Avoid using microwave to soften the ice cream. It will change the consistency.
- Don’t use low fat or low sugar or dairy-free ice cream for this recipe. You need the fat and sugar in the ice cream to make the bread rise and have amazing texture.
- Self-rising flour is not same as all-purpose flour. You must use self-rising flour for this bread to work.
- If you don’t have self-rising flour make your own with this ratios: 1 cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon salt.
- DO NOT overbeat the batter. It will make the bread dense and hard.
- Use rubber/silicone spatula or wooden spatula to mix ingredients and remove lumps. It’s okay if there are few lumps, DO NOT OVERWORK the batter. It will result in dense bread.
- You can add different add-ins and get creative with the bread. Try white chocolate chips, semi sweet chocolate chips, dark chocolate chips, toasted nuts.
FAQS
Follow below mentioned tips to make the best bread. Don’t skip any.
1. It’s best to let ice cream softened naturally on the counter. Avoid using microwave to soften the ice cream. It will change the consistency.
2. Don’t use low fat or low sugar or dairy-free ice cream for this recipe. You need the fat and sugar in the ice cream to make the bread rise and have amazing texture.
3. Self-rising flour is not same as all-purpose flour. You must use self-rising flour for this bread to work.
4. If you don’t have self-rising flour make your own with this ratios: 1 cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon salt.
5. DO NOT overbeat the batter. It will make bread dense and hard.
6. Use rubber/silicone spatula or wooden spatula to mix ingredients and remove lumps. It’s okay if there are few lumps, DO NOT OVERWORK the batter. It will result in dense bread.
This bread is 2 ingredients bread and one of the ingredient is ice cream. It’s crucial to use regular ice cream for the bread to work.
While you can use any flavor of ice cream to make this bread, you MUST use regular ice cream for this bread to work. Use full fat ice sugar ice cream.
No unfortunately low fat ice cream won’t work. Don’t use low fat or low sugar or dairy-free ice cream for this recipe. You need the fat and sugar in the ice cream to make the bread rise and have amazing texture.
Depending on the flavor of the ice cream, it will flavor the bread. Not just flavoring, but the sugar and eggs in ice cream when mixed with self-rising flour will help the bread rise giving it a perfect texture.
No. Self-rising flour is not all-purpose flour. Self-rising flour is a mix of all-purpose flour, baking powder and salt.
This bread will not rise if you don’t use self-rising flour. If you don’t have self-rising flour you can make your own. Ratios per cup:
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
It’s natural you might think that you are making cake or dessert. But no.
This tastes like….bread! It entirely depends on the ice cream you use. The sugar in ice cream and the sprinkle topping adds slight sweetness to the bread but does not make it too sweet.
If you want to make it sweet, try adding icing on top while serving. Or sweet with scoop of ice cream on side.
You can serve as you would serve like any other bread – with butter spread on top. My favorite way to serve this bread is to top it with ice cream on top or serve with icing melted on top.
Place bread in airtight containers and store it in refrigerator for 3 to 4 days.
You can freeze the bread for longer storage. Freeze in air tight freezer bags or wrap in plastic wrap and freeze for up-to 6 months.
Ice cream bread is one of the viral food trends on Tik-Tok in 2020. Interested in more viral food trends? Check these out:
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📋3 Ingredients Ice Cream Bread
Ingredients
- 2 cups softened ice cream use any flavor
- 1 ½ cups self-rising flour not all purpose flour
- Rainbow sprinkles optional, highly recommended
Instructions
- Ice cream bread will come together pretty quick. It just needs 10 minutes prep.
- You’ll need ice cream to be softened but not completely melted. Soften ice cream by leaving it on the counter for some time. Avoid microwave to soften ice cream, as it will alter the consistency of ice cream and hence the bread will not be as you except.
- Place softened ice cream in large bowl and stir until smooth.
- Add self-rising flour to ice cream and gently mix with rubber spatula. It’s okay to have some lumps left over. Pro-tip: DO NOT overbeat the batter. Don’t use hand mixer or stand mixer for this. If batter is over beating, ice cream bread will turn dense and hard.
- Fold in sprinkles to the batter. This step is optional.Tip: don’t over mix batter.
- Transfer batter into prepared loaf pan. I used 9×3 bread loaf pan. Line it with parchment paper and grease the paper as well so it’s easy to pull out the bread.
- Top with more sprinkles on top.
- Bake in pre-heated oven at 350F for 40-45 minutes or until a tooth pick inserted in the center comes out clean.
- Let it cool for few before pulling it out of pan.
- Remove and cool it on wire rack to cool completely.
- Slice into thick slices and enjoy it warm or at room temperature.
- You can serve it as it is or serve with scoops of ice cream on the side.
Video
Notes
- It’s best to let ice cream softened naturally on the counter. Avoid using microwave to soften the ice cream. It will change the consistency.
- Don’t use low fat or low sugar or dairy-free ice cream for this recipe. You need the fat and sugar in the ice cream to make the bread rise and have amazing texture.
- Self-rising flour is not same as all-purpose flour. You must use self-rising flour for this bread to work.
- If you don’t have self-rising flour make your own with this ratios: 1 cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon salt.
- DO NOT overbeat the batter. It will make ice cream bread dense and hard.
- Use rubber/silicone spatula or wooden spatula to mix ingredients and remove lumps. It’s okay if there are few lumps, DO NOT OVERWORK the batter. It will result in dense bread.
- You can add different add-ins and get creative with the bread. Try white chocolate chips, semi sweet chocolate chips, dark chocolate chips, toasted nuts.
Comments & Reviews
Sandy says
Hi! Thank you so much for sharing this recipe!
I want to try it, but I only have mini loaf pans. How long would you bake them? Or would you not suggest using mini loaf pans?
Thank you!!!
Jyothi Rajesh says
Hi Sandy, I haven’t tried baking in mini loaf pans. I can’t be really sure, but I can’t suggest a few pointers which can be helpful.
Reduce baking temperature to 325F (instead of 350F). Bake for 15-25 minutes, the size of loaf pan will determine the baking time, so keep an eye on the bread. You might have to bake in batches if you measure ingredients as mentioned in the recipe.
Hope this helps.