It sounds too good to be true, but this easy Ice Cream Bread recipe really does turn just two simple ingredients into a soft, tender loaf that’s somewhere between quick bread and vanilla cake. We tested it with full-fat vanilla ice cream for the best texture, then topped it with a simple glaze and colorful sprinkles to make it even more fun. Whether you’re baking with the kids, making a birthday treat, or just looking for an easy dessert, this recipe is guaranteed to bring a smile to everyone’s face.
Table of contents
Why You’ll Love This Recipe
Ice Cream Bread is one of those recipes that makes everyone do a double take. It’s unbelievably easy to make, endlessly customizable, and always a fun surprise to share.
- Made with just 2 ingredients (plus an optional glaze!)
- No yeast or special baking skills required
- Easy to customize with your favorite ice cream flavors
- Perfect for parties, holidays, brunch, or afternoon treats
- A fun recipe that’s just as enjoyable to make as it is to eat
Ingredients
Ice Cream: Ice cream is the star of the show! We tested this recipe with vanilla, but chocolate, strawberry, cookies and cream, and other full-fat flavors all work great. Just let the ice cream soften on the counter for 15 to 20 minutes, so it’s easy to mix. Skip light, low-fat, or sugar-free varieties. They don’t have enough fat to give the bread the right texture.
Self-Rising Flour: This recipe relies on self-rising flour to do all the heavy lifting, so don’t swap it for all-purpose flour. If that’s all you have in the pantry, check out the Tips section below for an easy homemade substitute.
Powdered Sugar, Milk & Vanilla: These simple ingredients come together for a sweet glaze that’s the perfect finishing touch. You can drizzle it over the loaf or spread it on thick if you’re in the mood for a little extra sweetness.
Sprinkles: Totally optional…but highly encouraged! Rainbow sprinkles make this loaf extra fun, especially for birthdays, holidays, or baking with kids.
How to Make Ice Cream Bread
Making Ice Cream Bread couldn’t be easier! Once your ice cream has softened, you’re only a few minutes away from getting it into the oven.
STEP ONE: Add the softened ice cream to a large mixing bowl and give it a quick stir until it’s smooth. Then mix in the self-rising flour just until no dry streaks remain. Overmixing can make the loaf a little dense, so stop as soon as the batter comes together. Fold in the sprinkles last with a rubber spatula. The batter will be thick, similar to muffin batter.
STEP TWO: Spread the batter into the prepared loaf pan and smooth the top. Bake until the loaf is golden, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool completely in the pan or on a wire rack before adding the glaze. If it’s still warm, the icing will melt right off instead of setting on top.
STEP THREE: Whisk together the powdered sugar, milk, and vanilla until smooth. If the glaze is too thick, add a splash more milk. If it’s too thin, whisk in a little more powdered sugar until it reaches your favorite consistency. Spread or drizzle the glaze over the cooled loaf, then finish with plenty of sprinkles before the icing sets. Slice and enjoy!
Tips for Success
These simple tips will help you bake the best Ice Cream Bread every time.
- No self-rising flour? It’s easy to make your own! Combine 1½ cups all-purpose flour, 2¼ teaspoons baking powder, and just under ½ teaspoon salt and use it in place of store-bought self-rising flour.
- Don’t overbake the loaf. Start checking for doneness around the 40-minute mark. Every oven is a little different, and baking too long can dry out the bread.
- Switch up the toppings. Vanilla glaze and sprinkles are always a hit, but chopped nuts, mini chocolate chips, toasted coconut, or even a drizzle of chocolate or caramel sauce are delicious too.
- Store leftovers properly. Keep the bread in an airtight container in the refrigerator for up to 4 days.
FAQ
Can I use any flavor of ice cream?
Pretty much! We’ve had the best results with classic flavors like vanilla, chocolate, and strawberry, but cookies and cream, butter pecan, mint chocolate chip, and chocolate chip cookie dough are all fun options too. If your ice cream has mix-ins like cookie pieces or chocolate chunks, they’ll bake right into the loaf.
Can I add mix-ins to Ice Cream Bread?
Absolutely! Mini chocolate chips, chopped nuts, toasted coconut, or extra sprinkles are all great additions. Keep the total amount to about ½ cup, so the loaf still bakes up light and tender. Just avoid adding extra sauces or jam, which can make the bread too wet.
Do I have to add the glaze?
Not at all! The bread is lightly sweet on its own, so you can enjoy it plain or dust it with powdered sugar. The glaze adds a little extra sweetness and makes it perfect for parties and celebrations.
Can I freeze Ice Cream Bread?
Yes! Once the loaf has cooled completely, wrap it tightly or store individual slices in an airtight container. Freeze for up to 3 months, then thaw at room temperature whenever you’re ready for a slice.
Ice Cream Bread Recipe
Ingredients
- 2 cups ice cream softened (I used vanilla)
- 1 ½ cups self-rising flour
- 2 tablespoons rainbow sprinkles plus more for decorating
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and spray the inside of a loaf pan with non-stick spray. Set aside.
- In a medium mixing bowl (or stand mixer fitted with a paddle attachment), mix the softened 2 cups ice cream and 1 1/2 cups self-rising flour just until combined. Fold in 2 tablespoons rainbow sprinkles with a rubber spatula until evenly mixed in.
- Pour the batter into the prepared loaf pan and spread it into an even layer.
- Bake for 40 to 45 minutes or until a toothpick comes clean when inserted into the center. Cool completely before topping.
- Whisk together 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract until smooth (adding more sugar or milk as needed to reach your desired consistency). Spread over the top of the loaf and top with more sprinkles. Slice and enjoy!
Notes
- Make sure you use full-fat ice cream, a sugar-free or specialty ice cream such as Rebel or Halo won’t work.
- You must use self-rising flour for this recipe. All-purpose flour will not work.
- You can use any loaf pan size between 8×4-inches and 9×5-inches.
Nutrition
More Quick Bread Recipes
If you loved this Ice Cream Bread, here are a few more easy quick bread recipes we think you’ll enjoy next.
- Cinnamon Donut Bread
- Cranberry Orange Bread
- Pineapple Bread
- Double Chocolate Banana Bread
- Apple Cinnamon Pull-Apart Bread
marla schaak says
i had to make this and it works maybe add some vanilla extract its very moist cake bread