Strawberry Ice Cream Bread + Video

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Strawberry Ice Cream Bread is so popular we decided to shake things up and make this Strawberry Ice Cream Bread for you. This simple recipe uses only three ingredients to create a delicious dessert quick bread that is moist and bursting with flavor.

I’m getting ready for summertime with some delicious ice cream desserts and I have lots to share with you. This 2-Ingredient Ice Cream Bread Recipe and my No-Bake Cookie Dough Ice Cream Cake are two of my favorites.

strawberry ice cream bread sliced


I’ve made several homemade ice cream recipes so using them in a dessert like this Strawberry Ice Cream Bread couldn’t be easier.

You could easily use my Cake Batter Ice Cream or my Triple Berry Sangria Ice Cream in this Strawberry Ice Cream Bread recipe.

overhead: bowls of flour, melted ice cream and strawberries

Strawberry Ice Cream Bread

  • It’s important to use full-fat ice cream in this recipe. Don’t use a low sugar or low-fat ice cream or it just won’t come out correctly.
  • You cannot use all-purpose flour in this recipe. You will need to use self-rising flour. It contains traditional all-purpose flour as well as baking powder and salt.
  • You can make your own self rising flour by placing 1 teaspoon of baking powder and 1/4 teaspoon of salt in a measuring cup. Then, fill the cup with all-purpose flour until you have 3/4 cup. 


Watch the video below to see how easy it is to make this dessert bread!


melted ice cream and fresh strawberries combined in mixing bowl

Add-ins for Strawberry Ice Cream Bread

I’ve added fresh sliced strawberries to the dessert quick bread. But, you can change up the flavor and add another type of sliced fruit. Try sliced peaches or a handful of blueberries or raspberries instead.

And, you can always add in a handful of chocolate chips or your favorite chopped nuts too.

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melted ice cream and flour in mixing bowl

Making Strawberry Ice Cream Quick Bread

So, how do you use ice cream in bread? 

You won’t believe how simple it is to make this quick bread recipe!

  1. Start by preheating your oven.
  1. Combine the ingredients. While the oven is heating up, mix the softened strawberry ice cream, the sliced strawberries, and the self-rising flour. Don’t over mix – stir just until they are incorporated.
  1. Pour batter into the bread pan. Smooth the top of the batter with a spatula.
  2. Bake the bread and let it cool.
  3. Remove it from the bread pan, slice and serve!

If you want to make this 3-ingredient quick bread even easier, you can leave out the sliced strawberries. You’d just mix the softened strawberry ice cream with the self-rising flour.

You won’t have quite as many chunks of strawberries in your bread, but it will still be delicious.

quick bread batter in loaf pan, topped with fresh berries

Topping Options

You can make a glaze to put on top of this quick bread recipe or you can top it with your favorite sprinkles. You could even make a cream cheese frosting if you wanted to. Of course, it’s delicious eaten plain, or with a dollop of homemade whipped cream.

Storing and Freezing Strawberry Ice Cream Bread

If you don’t finish all of the bread in one sitting, it can be stored in the refrigerator. Just wrap the quick bread in plastic wrap or aluminum foil.

Then, store it in the refrigerator for up to five days.

strawberry ice cream bread, sliced

To Freeze:

For longer storage, it can be frozen. Slice the quick bread into even slices and freeze each slice in a freezer bag.

This way, you can remove one piece at a time when you want a snack. If you’d prefer to freeze the entire loaf, you will need to slice it and separate each slice with freezer paper so that they don’t stick together. It can be frozen for up to six months.


With love from our simple kitchen to yours. 

slices of quick bread with strawberries

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Other Quick Breads to Make


Strawberry Ice Cream Bread + Video

Donna Elick
3-Ingredient Strawberry Ice Cream Bread is an easy dessert that your family will beg you to make again. This simple recipe uses only three ingredients that result in a delicious dessert quick bread that is moist and full of flavor.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Bread
Cuisine American
Method Oven
Servings 10 1 loaf


  • 2 cups strawberry full-fat ice cream, softened
  • 1 1/2 cups self-rising flour , see notes about using all-purpose flour
  • 1/4 cup fresh chopped strawberries
  • 1 strawberry sliced, optional


  • Preheat the oven to 350°F. Spray a 9×5 loaf pan with non-stick spray, set aside.
  • Combine chopped strawberries and softened ice cream in a large bowl. Stir to combined. Add flour and stir until just combined.
  • Pour the mixture into the prepared pan. Smooth with a spatula and top with sliced strawberries if desired.
  • 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.
  • 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.
  • Slice and serve.


Donna’s Notes

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.
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.


Serving: 1 | Calories: 120cal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 16mg | Sugar: 1g | Fiber: 1g | Calcium: 35mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled collage for strawberry quick bread recipe

Originally published May 2020.

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  1. 5 stars
    This is such an easy bread, and I love that you can make bread out of ice-cream! It tasted amazing and was such a nice firm consistency

  2. I have another recipe but it calls for 2 cups self raising flour and 1 1/4 cups whole milk. why does your less flour and more ine cream?

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