Saturday, April 25, 2020

Ice Cream Bread Recipe + VIDEO

2-Ingredient Ice Cream Bread Recipe is a simple dessert that your family will ask for over and over again. It's an easy recipe that requires only self-rising flour, softened ice cream in your favorite flavor, and optional multi-colored sprinkles.

Ice Cream Bread Recipe

Ice Cream Bread Recipe

So, how can two ingredients like self-rising flour and softened ice cream turn into a quick bread recipe? It's easy! The self-rising flour contains all-purpose flour, salt, and baking powder.

That's the basis for any quick bread recipe. By adding the softened ice cream, you are adding the dairy, sugar, and flavorings to your recipe.

It's a delicious, moist, light quick bread recipe that takes on the flavor of whatever type of ice cream you add to it.

Ice Cream Bread Recipe

It's absolutely delicious and can be changed up easily by using different types of ice cream. You can go classic and simple with French Vanilla or wow your guests with Rocky Road.

When you choose an ice cream that contains chunks of chocolate and marshmallows or chunks of cherries, those additions will be in every slice of this bread. Yum!

Ice Cream Bread Recipe

Can I use low-fat ice cream?

No. You cannot substitute low-fat or reduced-sugar ice cream in this 2-ingredient ice cream bread recipe. The fat and sugar in the ice cream are needed for the recipe to turn out properly. The results just won't be the same if you make substitutions.

Ice Cream Bread Recipe

Can I use regular flour?

No, regular flour will not work in this recipe. You need to have self-rising flour so that it rises properly. However if you do not have self-rising flour you can substitute

Substitute for Self-Rising Flour


You can substitute all-purpose flour in this quick bread recipe with a few adjustments. Self-rising flour is a blend of all-purpose flour, baking powder, and salt. It works well if you are out of self-rising flour.

If you plan to use all-purpose flour, you’ll need to add 1 tablespoon of baking powder and 3/4 teaspoon salt. Then, use all-purpose in place of the self-rising.

Ice Cream Bread Recipe

Best add-ins for ice cream bread

Half the fun of making this ice cream bread recipe is using different types of ice cream to change the flavor.

But, if what you have on hand is vanilla ice cream and you really want strawberry ice cream bread, you can add sliced strawberries to your batter.

If you want chocolate ice cream bread, you can use chocolate ice cream along with chopped nuts and a handful of chocolate chips.

Just make sure that you do not add things that increase the amount of liquid in the recipe or it may not turn out the same.

So, while chopped apples should work, applesauce will not. Experiment until you find the quick bread flavors your family likes the best.

Ice Cream Bread Recipe

Making ice cream bread

Making this recipe doesn't get much easier. You simply preheat your oven. Then, mix the two ingredients in a large bowl. Don't over mix it. Just mix to combine. And, pour it into the bread pan.

Smooth the top with a spatula. And, bake it. Let it cool. Remove it from the pan and enjoy.

So, if you've been wondering how to make a cake with melted ice cream and flour, you would use the same process. Instead of baking it in a loaf pan, you would bake it in a cake pan.

Adjust the baking time based on the size of the pan you use.

You can bake it in a bundt cake pan and call it a cake. Or, bake it in a bread loaf pan and call it bread. The end result is a simple, delicious dessert that will impress family and friends.

Ice Cream Bread Recipe

How can I store this?

If you have leftovers of this ice cream bread, you can wrap the quick bread tightly in plastic wrap or aluminum foil and store it in the refrigerator for three to five days.

Or, you can slice it and freeze individual pieces of bread in the freezer for up to six months. Just make sure to place freezer paper between each slice so that they don't stick together.

More quick bread recipes

Quick bread makes a wonderful breakfast or a simple dessert. So, if you enjoyed this ice cream quick bread recipe, why not try a few of these the next time you're in the mood to bake.

More ice cream dessert recipes

When it's hot outside, ice cream is one of our favorite types of desserts. So, if you enjoyed this ice cream bread, check out a few of these easy ice cream dessert recipes.

Equipment

  • 9x5 bread pan - you can use your favorite, just keep in mind that dark pans and glass pans bake hotter so you may want to reduce your oven temperature by 25°F
  • Large bowl - This is my go to bowl
  • Cooling rack - you can use your removable microwave rack as a cooling rack in a pinch
  • Bread knife - I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

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Enjoy!

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Ice Cream Bread Recipe 



See how easy it is to make this Ice Cream Bread Recipe.




Yield: 1 loaf
Author:

Ice Cream Bread Recipe

2-Ingredient Ice Cream Bread

2-Ingredient Ice Cream Bread Recipe is a simple dessert that your family will ask for over and over again. It's an easy recipe that requires only self-rising flour, softened ice cream in your favorite flavor, and optional multi-colored sprinkles.
prep time: 5 Mcook time: 40 Mtotal time: 45 M

ingredients:

  • 2 cups full-fat ice cream, softened (we used vanilla bean)
  • 1 1/2 cups self-rising flour *see notes about using all-purpose flour
  • Rainbow sprinkles, optional

instructions:

How to make 2-Ingredient Ice Cream Bread

  1. Preheat oven to 350°F. Spray a 9x5 loaf pan with non-stick spray, set aside.
  2. Combine ice cream and flour in a large bowl. Stir until just combined. 
  3. Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired.
  4. Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  5. Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
  6. Slice and serve.
DONNA'S NOTES
  1. Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.
  2. If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.

Ice Cream Bread Variations

  1. Double Chocolate Ice Cream Bread - Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips
  2.  Chocolate Chip Ice Cream Bread - Add 1 cup chocolate chips to the batter
  3. Strawberry Ice Cream Bread - Use strawberry ice cream and mix in 1 cup chopped fresh strawberries
  4. Cookies & Cream Ice Cream Bread - Use cookies and cream ice cream, add 10-15 Oreos chopped.



Ice Cream Bread Recipe

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26 comments:

  1. How does the bread rise without yeast?

    ReplyDelete
    Replies
    1. You need to use self-rising flour that's all

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    2. The baking powder in the self rising flour helps to give it lift.

      Delete
  2. This looks sooo good! And easy makes it even better! :) Thank you from Kentucky! :)

    ReplyDelete
  3. In your recipe it says add baking powder, but above it says use baking salt if you don’t have self rising flour. I’m assuming it’s baking soda, but now I’m a little confused.

    ReplyDelete
    Replies
    1. I don't see the baking salt, but it may have been corrected already. It should be baking powder. Thanks for checking with us. Enjoy and let us know how it goes.

      Delete
  4. Can you use gluten free flour

    ReplyDelete
    Replies
    1. I have not tested it myself, but have heard a reader state that they used Bob's Red Mill GF flour and enjoyed it.

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  5. Do you measure 2 cups of frozen ice cream and let it thaw or measure 2 cups melted ice cream?

    ReplyDelete
    Replies
    1. I made this today with Black Cherry ice cream. I measured the 2 cups and then let that soften...so it didn't look like 2 cups after. It doesn't rise much and I added a little dark chocolate spread on top. Not bad.

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    2. It is 2 cups of softened ice cream (not completely melted. So I would let it soften and then measure it.

      Delete
  6. can you do this with a bread machine set on quick breads??

    ReplyDelete
    Replies
    1. I do not have a bread machine to test it. Let me know how it goes!

      Delete
  7. Can I use soy based or nut based ice cream?

    ReplyDelete
  8. Can you use dairy free ice cream?

    ReplyDelete
  9. If using the gluten free flour as mentioned in one of the comments, do I still need baking powder etc or just the ice cream and GF flour?

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  10. I tried this today! It’s pretty good! Definitely suggest added sprinkles into the mix as well or putting a cinnamon spread on it, if wanting it as a dessert. Other wise it just tastes like a sweet bread. Not dry at all! I put it in 350 for 40 minutes and that was prefect

    ReplyDelete
  11. Great and super easy cake to make with your kiddos. Taste good too!!

    ReplyDelete
  12. 1 out of the 3 kids ate it, but I didn’t have the self rising flour so I added the baking soda/salt. I felt that it tasted like baking soda. I am going to try again with the self rising flour. The moisture was dead on! I will also do chocolate one too.

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  13. Made this yesterday and added mini chocolate chips. Yummy!

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  14. Made it using vanilla and used it as a shortcake for strawberries. Delish!! Making butter pecan and chocolate pecan next.

    ReplyDelete
  15. Barbara Ann BlaisApril 30, 2020 at 2:29 PM

    I made this with butter pecan ice cream! It was so good!

    ReplyDelete
  16. Do you think for sprinkles you could use the colored sugar crystal sprinkles on top?

    ReplyDelete
  17. I just made this ice cream bread & did not have self rising flour. Your recipe said add baking powder & salt which I did. It did not rise at all only about an inch. I noticed one of your comments said she added baking salt...I'm confused. Thanks Pam

    ReplyDelete
  18. Can I use gluten free flour?

    ReplyDelete
  19. I made this this am and it is really good. I used chocolate sprinkles. Next time I think I will use cookies and cream ice cream.

    ReplyDelete

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