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+ servings
stacks of bread made of ice cream and self rising flour
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📋3 Ingredients Ice Cream Bread

You heard it right; ice cream bread is unlike any other bread you have tried until now. It’s easy to make and yummy dessert 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.
Prep Time10 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 1 loaf (8 servings)
Calories: 1223kcal


  • 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 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 9x3 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.



  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 ice cream 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.
  7. 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.
Nutrition values mentioned are for 1 loaf of bread. 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 1223kcal | Carbohydrates: 198g | Protein: 32g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 116mg | Sodium: 215mg | Potassium: 713mg | Fiber: 6g | Sugar: 57g | Vitamin A: 1115IU | Vitamin C: 2mg | Calcium: 366mg | Iron: 2mg