Yes, you read that right. Transform a pint of ice cream and some self-rising flour into a surprisingly delicious, tender loaf of sweet bread. The easiest baking experiment you’ll ever try.
This recipe is the ultimate kitchen hack that seems too good to be true—but it absolutely works. With just a pint of melted ice cream and self-rising flour, you can create a moist, sweet, cake-like quick bread that carries the subtle flavor of whatever ice cream you choose. It’s a fascinating lesson in food science and the easiest path to homemade bread imaginable.
Perfect for beginners, a fun project with kids, or when you need a last-minute sweet treat, this bread is a delightful surprise that will have everyone asking, “You made this from ice cream?”
The Science of the 2-Ingredient Wonder
The magic here is all about ingredient composition and chemical leavening. Ice cream contains the three essential components for a simple quick bread: fat (from cream), sugar, and liquid (milk). Self-rising flour contains both flour and the precise amount of baking powder and salt needed for leavening.
When combined, the sugar and fat from the ice cream tenderize the bread, while the liquid activates the baking powder in the flour. As the loaf bakes, the baking powder produces carbon dioxide bubbles, causing the bread to rise. The result is a bread with a tight, tender crumb, similar to a pound cake or muffin.
The flavor will be subtly sweet and carry notes of the ice cream’s base flavor, making vanilla, chocolate, or strawberry excellent starting points.
Ingredients
For the Basic Loaf:
- 2 cups (500ml) melted ice cream, any flavor (approx. 1 pint)
- 1 ½ cups (188g) self-rising flour*
*If you don’t have self-rising flour, use 1 ½ cups (188g) all-purpose flour + 2 ¼ teaspoons baking powder + ¾ teaspoon salt, whisked together.
Optional Add-Ins: ½ cup chocolate chips, sprinkles, chopped nuts, or a swirl of fruit preserves.
Instructions
1. The Melted Ice Cream: Scoop the ice cream into a microwave-safe bowl or let it sit at room temperature until completely melted and smooth. Stir well to ensure it’s a uniform liquid.
2. The Combined Self-Rising Flour: Measure the self-rising flour into a separate bowl. If making your own, whisk the all-purpose flour, baking powder, and salt together thoroughly here.
3. The Mixed, Lumpy Batter: Add the melted ice cream to the bowl with the flour. Using a spatula, stir gently until just combined. The batter will be very thick and lumpy—this is perfect. Do not overmix.
4. The Panned Batter with Mix-Ins: If using add-ins like chocolate chips, fold them in now. Transfer the thick batter to a greased or parchment-lined 9×5 inch loaf pan. Smooth the top slightly with the spatula.
5. The Baked & Golden Loaf: Bake at 350°F (175°C) for 40-50 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few dry crumbs.
6. The Cooled Loaf Removed from Pan: Let the loaf cool in the pan for 10 minutes. Then, run a knife around the edges and turn it out onto a wire rack to cool completely. The loaf will have a rustic, craggy top.
7. The Sliced Loaf Revealing the Crumb: Once completely cool, slice the loaf with a serrated knife. The interior will be tender, moist, and have a fine, even crumb similar to cake.
Pro-Tips for Ice Cream Bread Success
- Choose Your Ice Cream Wisely: Full-fat, premium ice cream yields the richest, most tender bread. Low-fat or non-dairy alternatives will work but produce a drier, less flavorful loaf.
- Flavor Forecast: Vanilla is a classic. Chocolate makes a chocolate bread. Cookie dough or strawberry ice cream will impart subtle notes. Avoid chunky ice creams with large mix-ins, as they can sink or burn.
- Melt Completely: Ensure the ice cream is fully liquid and at room temperature for even mixing with the flour.
- Do Not Overmix: Stir just until the flour is incorporated. Overmixing develops gluten, leading to a tough, dense bread. Lumps are good!
- Pan Prep: Grease the loaf pan well or use parchment paper, as the high sugar content can cause sticking.
- Test for Doneness: Ovens vary. The loaf should be deeply golden and sound hollow when tapped. The toothpick test is the best indicator.
- Cool Completely: This bread is very tender when warm and can tear. Let it cool fully on a rack for clean slices.
- Flavor Boosts: Add 1 teaspoon of vanilla or almond extract to vanilla ice cream batter. Swirl in a tablespoon of peanut butter or a sprinkle of cinnamon sugar before baking.
- Storage: Store wrapped in plastic at room temperature for 2 days, or freeze slices for longer storage.
- Serving: Enjoy plain, toasted with butter, or as a base for bread pudding or French toast.
Ice Cream Bread is a wonderfully simple, endlessly customizable baking adventure.
