Ice Cream Bread

Have a tub of ice cream sitting in your freezer? Turn it into the fluffiest, easiest sweet bread you’ll ever bake! 

This Ice Cream Bread recipe uses just three ingredients and no yeast, making it perfect when you want a quick, fun baking project. Ice cream already has fat, sugar, and liquid, so all you need is a little flour to hold everything together.

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What You’ll Need

• 1 cup softened ice cream (any flavor you like)

• ¾ cup self-rising flour

• 1 tablespoon sugar

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How to Make It

1. Preheat oven to 350ºF (175ºC).

2. Mix softened ice cream, self-rising flour, and sugar until smooth.

3. Pour into a 5x3 loaf pan that's been coated with nonstick spray.

4. Bake 30 to 35 minutes, until a toothpick comes out clean.

5. Cool 10 minutes, then transfer to a wire rack to cool completely before serving.

Note: I baked these in a mini bundtlette pan (similar to this one), which makes smaller, individually sized breads. If you use a similar mini pan, check for doneness around 19 minutes, as they bake quickly. I also did a batch in a mini loaf pan and I started testing those at 16 minutes.

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A Few Tips

• Use full-fat ice cream for the best texture and flavor.

• Make sure the ice cream is fully softened before mixing to avoid lumps.

• Try different ice cream flavors to change things up!

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How to Enjoy It

• Serve warm with a scoop of ice cream for a double treat.

• Slice cooled bread lengthwise, spread with softened ice cream, then refreeze for a quick and delicious ice cream “cake.”

• Pair with fresh fruit or whipped cream for a simple dessert.

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This ice cream bread is ridiculously easy and a total crowd-pleaser. It’s perfect for when you want a quick fix that feels a bit special—plus, it’s a great excuse to eat more ice cream!

If you give this Ice Cream Bread a try, I’d love to hear which ice cream flavor you used! Drop a comment below and happy baking!

Ice Cream Bread

Author: Jolene's Recipe Journal

Ingredients

• 1 cup of your favorite ice cream, softened
• 3/4 cup self-rising flour
• 1 tablespoon sugar

Instructions

1. Heat oven to 350º.
2. In a small bowl, combine ice cream, flour and sugar. Transfer mixture to a 5-3/4x3x2-in. loaf pan coated with cooking spray.
3. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes; remove from pan to a wire rack.

Notes

Note: I baked these in a mini bundtlette pan which makes smaller, individually sized breads. If you use a similar mini pan, check for doneness around 19 minutes, as they bake quickly. I also did a batch in a mini loaf pan and I started testing those at 16 minutes.

Source: https://www.tasteofhome.com/recipes/ice-cream-bread

Recommended Products

Wilton Mini Loaf pan 8 cavity

Good Cook 5x3 Loaf Pan

Other recipes you may enjoy:

Easy Root Beer Float Cupcakes

S'mores Milk Shake

Fried Ice Cream Bars

 

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you'll find some new favorite recipes this week and have fun with us as we celebrate summer!

• Blueberry Peach Pie Parfaits from Big Bear's Wife
• Watermelon Poke Cake from Semi-Homemade Recipes
• Ice Cream Bread from Jolene's Recipe Journal
• Strawberry Shortcake Fluff from Cheese Curd In Paradise
• Orange Skillet Cake from A Day in the Life on the Farm
• Easy Key Lime Pie from Blogghetti
• Homemade Drumstick Ice Cream Cones from Karen's Kitchen Stories
• Pool Party Jello Cups from For the Love of Food
• Drumstick Cheesecake Cheeseball from Sweet ReciPEAs

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