Mom's Best Recipes
Recipe

Ice Cream Bread

A ridiculously easy 2-ingredient quick bread made with melted ice cream and self-rising flour.

Author By Matt Campbell
4.7
A golden loaf of ice cream bread sliced on a wooden cutting board, with a few slices fanned out and a small pat of butter on the side on a bright kitchen counter
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Ice cream bread is one of those little kitchen magic tricks that feels like it should not work, but absolutely does. You melt ice cream, stir in self-rising flour, and somehow you end up with a sweet, tender loaf that tastes like a bakery snacking cake’s laid-back cousin.

I love this recipe for busy afternoons, last-minute bake sale energy, or when you have a half-melted carton in the freezer and zero desire to make a “real” batter. It’s not fussy, it’s forgiving, and it gives you a warm slice of comfort with minimal dishes. Tasting as you go is encouraged, but maybe do that before the flour goes in.

A loaf pan surrounded by a carton of ice cream, a bowl of self-rising flour, a whisk, and measuring cups on a clean kitchen counter in natural light

Why It Works

  • Only 2 core ingredients and no yeast, no mixer, and no complicated steps.
  • Customizable flavor depending on your ice cream choice, from vanilla to coffee to strawberry.
  • Quick-bread texture with a soft crumb and lightly crisp edges, especially if you finish with a sprinkle of sugar.
  • Great for using up ice cream that has been hanging out in the freezer a little too long.

What to expect: This bakes up like a sweet quick bread, not like cake and not like sandwich bread. The exact sweetness and richness depend on the ice cream you choose, so pick one you genuinely like eating straight from the carton.

Pairs Well With

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Storage Tips

Room temperature: Wrap the cooled loaf or slices tightly in plastic wrap or keep in an airtight container for up to 2 days.

Refrigerator: Store airtight for up to 5 days. The fridge can dry quick breads a bit, so I like to warm slices for 10 to 15 seconds in the microwave or toast lightly.

Freezer: Slice the loaf, then wrap slices individually and place in a freezer bag. Freeze up to 2 months. Thaw at room temp or warm gently in the toaster oven.

Pro tip: If your loaf feels a touch dry on day 3, toast a slice and add butter, peanut butter, or a swipe of jam. Instant comeback.

Common Questions

Do I have to use self-rising flour?

For the simplest, most reliable version, yes. Self-rising flour already contains baking powder and salt, which is what helps this loaf rise. If you only have all-purpose flour, you can make a DIY version: for every 1 cup all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Then measure out what you need.

What kind of ice cream works best?

Full-fat ice cream gives the best texture and flavor. Light ice cream and low-sugar options can work, but the loaf may bake up drier or a little rubbery depending on the sweeteners and stabilizers. Also, note that some “frozen dessert” products are icier than true ice cream, and the loaf can turn out a bit more dense.

Why did my bread turn out gummy or dense?

The two big culprits are overmixing and too much liquid. Stir just until the flour disappears. Also, measure flour by spooning into the cup and leveling. If your melted ice cream seems extra thin and watery, add 1 to 2 tablespoons of flour.

Can I add mix-ins?

Absolutely. Fold in up to 1/2 cup chocolate chips, chopped nuts, crushed cookies, or berries (toss berries in a teaspoon of flour first to reduce sinking). Fresh berries add moisture, so keep the amount modest and expect a slightly softer crumb.

What pans work?

A 9x5-inch loaf pan is the easiest fit. An 8x4-inch pan also works, but the loaf will be taller and may need a few extra minutes. You can also bake this as muffins: fill lined cups about 2/3 full and start checking around 15 to 20 minutes.

How do I know it’s done?

The top should be set and golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If it is browning too quickly, tent loosely with foil for the last 10 minutes. If you like a more precise cue, the center is usually done around 200 to 205°F.

A hand slicing a cooled loaf of ice cream bread into even slices on a cutting board with a serrated knife in a home kitchen

I’m a big fan of practical kitchen skills, the kind that help you make something good without turning your counter into a disaster zone. Ice cream bread hits that sweet spot. The first time I tried it, I expected a gimmick. What I got was a warm, sweet loaf that made my apartment smell like a bakery for the price of a half-melted carton and a bowl of flour.

Now it’s my go-to when I want a cozy carb with low drama. It’s the kind of bake that gives you permission to be imperfect, because the whole point is that it’s simple, playful, and surprisingly delicious.