Description
This 2-Ingredient Ice Cream Bread is a fun, quick, and incredibly easy recipe that turns your favorite ice cream into a moist, tender loaf of bread. Using just melted ice cream and self-rising flour, you can whip up a sweet, colorful bread studded with sprinkles that’s perfect for snacks, breakfast, or dessert. The recipe requires no yeast or complicated techniques and bakes in under an hour, making it an ideal treat for all ages.
Ingredients
Scale
Ice Cream Bread Ingredients
- 2 cups (1 pint) melted ice cream (vanilla recommended for a neutral base)
- 1 1/2 cups (195g) self-rising flour
- 1/3 cup sprinkles, plus more for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.
- Prepare the Pan: Lightly grease a loaf pan and line the bottom and two longest sides with a strip of parchment paper. This helps in getting out the bread easily after baking.
- Melt the Ice Cream: Place the ice cream in a medium bowl. Allow it to thaw at room temperature or microwave it at 50% power, stopping every two minutes to stir, until it’s melted but still cool to the touch.
- Mix Flour and Sprinkles: Add the self-rising flour to the melted ice cream. Stir until the mixture is smooth and no streaks of flour remain. If using, fold in 1/3 cup of sprinkles gently until just combined.
- Transfer to Pan and Add Sprinkles: Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and optionally sprinkle some extra sprinkles on top for a festive look.
- Bake: Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. The bread should be lightly golden and set.
- Cool: Let the bread cool for a few minutes in the pan, then lift it out using the parchment paper and allow it to cool completely on a wire rack before slicing and serving.
Notes
- Use any flavor of ice cream for different taste profiles, but remember that very dark or strongly colored ice cream will affect the bread’s color.
- This bread is best eaten fresh but can be stored in an airtight container for up to 2 days.
- Self-rising flour contains baking powder and salt; do not add extra leavening or salt.
- For a gluten-free version, substitute self-rising flour with a gluten-free self-rising blend, but be mindful the texture may differ slightly.
- Microwaving the ice cream at 50% power prevents it from overheating and ensures an even melt without cooking the ice cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: 2-Ingredient Ice Cream Bread, Easy Bread Recipe, Quick Bread, Ice Cream Dessert, Sprinkle Bread, No Yeast Bread, Fun Baking Recipe
