Ice Cream Bread Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My foolproof Ice Cream Bread Recipe cracks the code to give you the softest, most flavorful 2-ingredient quick bread! It’s the absolute best version of this viral ice cream recipe.

• Tested until perfect: The proper ice cream consistency and proportions ensure reliable results.
• Two-ingredient magic: No eggs, butter (or a mixer!) needed.
• Wonderfully plush crumb. Moist, tender, and surprisingly light.
• Rich vanilla flavor: Deliciously comforting flavor in every bite, and easy to customize.
• Guaranteed results. Even if you’ve had problems with ice cream bread before, this recipe will deliver.

As a pro chef, I love a kitchen challenge. Like everyone, I’ve seen this two-ingredient ice cream quick bread recipe pop up on social media, and noticed people who made it were usually disappointed. My curiosity got the best of me, and I tested the recipe, tinkering with the proportions and trying different techniques. When I was done, I was thrilled with the result, and I know you’ll love this fun, no-fuss recipe and its incredibly soft texture and quality vanilla flavor! I never share a viral recipe on Bigger Bolder Baking until I’ve made it and can guarantee that it’s worth your time, money, and effort, and my Ice Cream Bread Recipe is a keeper.

My most important tip for you here is to use only high-quality ice cream at the right consistency. It should be softened to the texture of soft-serve ice cream (not melted). Because there are only two main ingredients, the flavor and texture of the vanilla ice cream make a big difference in the finished bread. I used Häagen-Dazs, but any premium, full-fat ice cream will work well. For more ice cream treat recipes you’ll love this summer, check out my Banana Split Ice Cream Cake, S’More Baked Alaska, and Homemade Ice Cream Cookie Sandwiches.

Table of Contents

• What is My Ice Cream Bread Recipe?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make My Ice Cream Bread Recipe
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Quick Bread Recipes

What is My Ice Cream Bread Recipe?

Ice Cream Bread Recipe is a quick bread made with two main ingredients—softened vanilla ice cream and self-rising flour, and optional mix-ins and icing. The ice cream provides richness and flavor, and the self-rising flour provides structure and leavening. This shortcut recipe has been a home-cooking favorite for decades, thanks to its simplicity and endless flavor possibilities, and has recently seen a resurgence thanks to the popularity of two-ingredient recipes.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• 9×5-inch (23×13-cm) loaf pan
• Parchment paper
• Spoon
• Whisk
• Spatula
• Toothpick or cake tester
• Wire cooling rack

Key Ingredients and Substitutes

For Ice Cream Bread

Vanilla ice cream

• Vanilla ice cream contributes sweetness, fat, and classic vanilla flavor that would normally come from several different ingredients in a traditional quick bread recipe.
• Importantly, the ice cream helps create a soft and tender crumb.
• It’s important to use premium-quality full-fat ice cream here, as its quality is the key contributor to the loaf’s taste and texture. Look for a brand with cream listed as the first ingredient, real vanilla extract or vanilla beans, and a short ingredient list.
• For the best results, I recommend using store-bought ice cream for this recipe. Homemade ice cream can vary in moisture content, which may affect the texture and rise of the quick bread.
• Substitute: You can use the same amount of your favorite ice cream flavor, including strawberry, cookies-and-cream, or birthday cake.

Self-rising flour

• Self-rising (self-raising) flour gives this vanilla quick bread structure.
• Importantly, self-rising flour contains baking powder, which makes the loaf rise.
• Additionally, the self-rising flour has salt, which balances the sweetness and enhances the vanilla flavor.
• You can easily make your own self-rising flour with my recipe.
• Do not substitute regular all-purpose flour here. You need to use self-rising flour to get the proper rise and texture. 

Rainbow sprinkles (optional)

• Rainbow sprinkles add sweetness, crunch, and visual appeal.
• Make DIY rainbow sprinkles with my recipe.
• Substitutes: Skip the sprinkles if you want, or use an equal amount of chocolate sprinkles or mini chocolate chips.

Vanilla extract (optional)

• Adding vanilla extract boosts the flavor.
• Here’s how to make your own vanilla extract.
• Substitute: You can use the same amount of  Vanilla Bean Paste instead.

For Optional Vanilla Icing

Powdered sugar

• Powdered sugar (confectioners’ sugar) adds sweetness and serves as the base of the icing, giving it thickness and body.
• It’s easy to make your own powdered sugar with my 2-ingredient recipe.

Milk

• Milk thins out the icing, making it pourable.
• The milk creates a smooth, creamy icing.
• Substitute: You can use the same amount of plant-based milk if you prefer.

Rainbow sprinkles

• Rainbow sprinkles add a colorful, fun finishing touch.
• Substitute: You can also use chocolate sprinkles or nonpareils.

Vanilla extract

• Vanilla extract in the icing enhances the cake’s flavor.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer. Note that it will give the icing a speckled appearance.

How to Make My Ice Cream Bread Recipe

Make the Ice Cream Bread

1. Prepare to bake. Preheat the oven to 350°F (180°C)  and butter and line a 9 x 5-inch (23×13-cm) loaf pan and set aside.
2. Stir ice cream. In a large bowl, stir the ice cream until it has the texture of soft–serve ice cream.

3. Mix in remaining ingredients. Add the self-rising flour and 2 tablespoons of sprinkles, taking care not to overmix.

4. Add batter to pan. Pour the batter into the prepared bread loaf pan, flatten the top with a spatula, then use a knife to score a shallow line down the center lengthwise to help the loaf rise evenly.

5. Bake quick bread: Bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean.
6. Cool quick bread: Cool in the pan on a wire rack for 5 minutes. Remove from the pan and allow to cool the rest of the way on a cooling rack.

Make the Vanilla Icing (Optional)

7. Mix icing ingredients: Whisk the powdered sugar, milk, and vanilla (maybe) until smooth.
8. Cover quick bread with icing and add sprinkles: Pour over the cool cake and allow it to drizzle down the sides. Sprinkle over the remaining 1 tablespoon of sprinkles.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use softened ice cream, not melted ice cream. The ice cream should have the consistency of soft-serve. If it’s too runny, the bread won’t have the proper texture.
• Use a premium store-bought vanilla ice cream. The flavor and texture of the ice cream make all the difference in this 2-ingredient recipe. I used a 14oz Häagen-Dazs, and a similarly high-quality, full-fat ice cream will work well.
• Measure the ice cream correctly. This recipe uses 2 cups (14 oz ) of ice cream. Using less will adversely affect the loaf’s texture and moisture.  If you buy another brand of ice-cream that is a standard pint (16 oz/1 pint) then just increase your flour to 1 1/4 cups ( 6 ¼ oz/ 175 g).
• Don’t add extra salt. Unlike self-rising flour sold in other parts of the world, American self-rising flour contains salt, so do not add any.
• Don’t overmix the batter. After adding the flour, mix until just incorporated. Overmixing will create a denser bread.
• Smooth and score the batter before baking. Flatten the top completely with a spatula, then use a knife to score a shallow line down the center to encourage an even rise.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make this Ice Cream Bread up to three days before serving. Store in an airtight container at room temperature.
• If you choose to use the icing, ice the loaf just before serving. 

How to store leftovers

• Store leftovers in an airtight container at room temperature for up to three days.

FAQs

How do I make sure my Vanilla Ice Cream Bread has the best flavor?

• To make sure your Vanilla Ice Cream Bread has the best flavor, use full-fat, premium-quality vanilla ice cream in this recipe.
• Premium ice cream contains more cream and less air. A pint of premium ice cream feels heavier than a pint of lesser-quality ice cream.
• Store-bought ice cream is best for this recipe because it has a consistent texture. Homemade ice cream could add too much moisture and may affect the texture or rise.
• Avoid ice cream varieties that are “light,” “slow-churned,” or “reduced fat”.
• Use a vanilla ice cream brand make with real vanilla extract or vanilla beans, avoid brands with gums or fillers.

Can I make this quick bread gluten-free?

• Yes, you can make this quick bread gluten-free.
• In place of the regular self-rising flour, use a gluten-free self-rising blend.

How do I make sure this quick bread doesn’t come out dense?

• To keep this quick bread from coming out dense, make sure your ice cream is the consistency of thick, fluffy soft-serve before mixing it with the flour.
• Using melted ice cream could result in a dense cake. 
• Do not overmix after combining the ice cream and flour. Fold in until just combined.

Can I use other ice cream flavors in this recipe?

• Yes, you can use other ice cream flavors in this recipe.
• The beauty of this ice cream bread is that, even though it is a 2-ingredient recipe, you can easily change up the flavor by swapping the ice cream. Strawberry, butter pecan, chocolate mint chip, coffee, and birthday cake ice creams are all great choices.
• I used a 14oz Häagen-Dazs, and a similarly high-quality, full-fat ice cream will work well.  If you buy another brand of ice-cream that is a standard pint (16 oz/1 pint) then just increase your flour to 1 1/4 cups ( 6 ¼ oz/ 175 g)

More Quick Bread Recipes

• Strawberry Cornmeal Quick Bread
• Rhubarb Ginger Quick Bread
• Best Ever Banana Bread
• Blueberry Cream Cheese Quick Bread
• Almond Flour Banana Bread

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