Creamy, fun, and surprisingly simple — ice cream bread is one of those feel-good recipes that turns two humble pantry items into a soft, slightly sweet loaf everyone will eye at the table. This recipe is perfect for busy weeknights, last-minute dessert needs, or when you want to turn leftover ice cream into something new and exciting. Fun fact: this idea likely began as a playful kitchen experiment that became a viral sensation, because who wouldn’t want to bake with ice cream?

If you love no-fuss sweets, this recipe is a must-try. It’s straightforward enough for kids to help with and comforting enough to serve at casual gatherings. For more inspiration on frozen-treat mashups, check out this delicious ice cream bread page that celebrates simple, cozy baking. Ready to make a loaf that tastes like a frozen treat in cake form? Let’s bake!

What is Ice Cream Bread?

Ice cream bread is exactly what it sounds like: a quick loaf made by combining slightly melted ice cream with self-rising flour and baking until set. Curious where the name comes from? Did someone drop a pint into a mixing bowl and call it magic? Maybe. It’s playful, a little cheeky, and makes you smile when you tell guests you baked with ice cream. Remember the old saying “the way to a man’s heart is through his stomach.” Whether you believe that proverb or not, this loaf proves the point — it’s hard to resist. Give it a try and see who you win over first.

Why You’ll Love This:

• Effortless and quick: The batter mixes in one bowl with minimal cleanup, making it an ideal busy-week dessert or last-minute snack.
• Budget-friendly: Instead of buying specialty treats, you can repurpose a slightly soft pint of ice cream and basic flour to make a whole loaf that serves several.
• Flavorful and customizable: The creamy sweetness of the ice cream provides the base flavor while mix-ins or toppings like rainbow sprinkles, chocolate chips, or a drizzle of sauce elevate it easily.

This loaf offers a texture somewhere between a tender quick bread and a dense cake, and it’s far easier than many desserts. If you enjoyed creative ice cream desserts before, you might also like the playful combination found in the chocolate chip cookie dough ice cream dream cake. Now grab your bowl and let’s make something delightful.

How to Make:

Quick Overview

This recipe is simple because it relies on two main ingredients and effortless technique: fold melted ice cream into self-rising flour and bake. The result is a soft, slightly sweet loaf with a hint of ice cream flavor throughout. Prep takes about 5 minutes and bake time is roughly 40–45 minutes, so you’ll have a warm loaf in under an hour. The standout element is the creamy base that bakes into a tender crumb; add sprinkles or glaze for a festive finish.

Ingredients

• 2 cups vanilla ice cream, slightly melted (let the pint sit out until it’s pourable but not completely liquid)
• 1.5 cups self-rising flour (measured and leveled)
• Rainbow sprinkles (optional, for topping)

Directions

1. Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray. Make sure the spray reaches the corners to prevent sticking.
2. Let the ice cream sit out for a few minutes until slightly melted. You want it soft enough to stir but not watery. Stir gently to smooth lumps.
3. In a large bowl, combine the melted ice cream and self-rising flour until just mixed. Use a spatula and fold gently — do not overmix or the bread can become tough. The batter will be thick and a little lumpy.
4. Pour the batter into the prepared loaf pan and sprinkle rainbow sprinkles on top if using. Press a few sprinkles lightly into the top so they don’t fall off as it bakes.
5. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning if your oven is uneven.
6. Let cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Slice with a serrated knife for clean cuts.

What to Serve With

• Fresh fruit salad or berries to balance the sweetness and add brightness.
• A dollop of whipped cream or a scoop of contrasting ice cream for an indulgent treat.
• Coffee or espresso for adults — the warmth and bitterness pair beautifully with the sweet loaf.
• If serving at brunch, a side of Greek yogurt or a berry compote complements the texture and flavor.

Top Tips for Perfecting

• Ingredient substitutions: If you don’t have self-rising flour, make your own by combining 1.5 cups all-purpose flour with 2 teaspoons baking powder and 1/4 teaspoon salt.
• Flavor variations: Use chocolate, strawberry, or cookie dough ice cream for different profiles; reduce added mix-ins when the ice cream is already rich.
• Don’t overmix: Stir until just combined to keep the bread tender. A few flour streaks are okay.
• Baking time: Ovens vary — start checking at 35 minutes. If the top browns too fast, tent with foil.
• Add-ins: Fold in up to 1/2 cup chocolate chips, nuts, or dried fruit for texture but avoid overload which can sink the loaf.

Storing and Reheating Tips

• Refrigeration: Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature in a cool place or up to 5 days in the refrigerator.
• Freezing: Wrap the cooled loaf tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm slices in a 300°F oven for 8–10 minutes or microwave individual slices for 12–20 seconds for a cozy, slightly melty treat. Avoid overheating which can dry the bread.

FAQs

Can I use any flavor of ice cream?
Yes — most flavors work well. Keep in mind richer, chunky flavors may change texture; reduce additional mix-ins if your ice cream already has chunks.

What if I only have all-purpose flour?
Make a quick self-rising substitute: for 1.5 cups all-purpose flour, add 2 teaspoons baking powder and 1/4 teaspoon salt and whisk together before using.

Why did my ice cream bread come out dense?
Overmixing or packing too much flour can make the loaf dense. Mix just until combined and measure flour accurately.

Can I make mini loaves or muffins?
Yes. Reduce baking time: muffins bake in 15–20 minutes and mini loaves in 25–35 minutes. Check for doneness with a toothpick.

Is this bread best served warm or cold?
Both! Warm brings out the soft crumb and tastes like a dessert bread; cold slices are firmer and hold up nicely for sandwiches or picnic packs.

Conclusion

Ice cream bread is a playful, quick, and comforting recipe that turns a pint of ice cream into a warm loaf everyone will enjoy — ideal for busy cooks, families, and anyone who loves easy desserts. It’s forgiving, customizable, and a fun way to use leftover ice cream. If you want a tested two-ingredient version and extra tips, check out this 2-Ingredient Ice Cream Bread Recipe for more inspiration and guidance. Give it a try tonight and share a slice with friends or family — it’s kitchen magic that’s simple to pull off.

Ice Cream Bread

Creamy, fun, and surprisingly simple — ice cream bread is a delightful recipe that turns two humble pantry items into a soft, slightly sweet loaf.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 200 kcal

Equipment

• Loaf Pan
• Mixing Bowl
• Spatula

Ingredients

  

Ingredients

• 2 cups vanilla ice cream, slightly melted Let the pint sit out until it’s pourable but not completely liquid.
• 1.5 cups self-rising flour Measured and leveled.
• Rainbow sprinkles Optional, for topping.

Instructions

 

• Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray.
• Let the ice cream sit out for a few minutes until slightly melted. Stir gently to smooth lumps.
• In a large bowl, combine the melted ice cream and self-rising flour until just mixed. Use a spatula and fold gently — do not overmix.
• Pour the batter into the prepared loaf pan and sprinkle rainbow sprinkles on top if using.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Let cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.

Keyword Easy