Ice Cream Bread Recipe with 2 Ingredients

A Brilliantly Simple Sweet Treat: Ice Cream Bread With Just Two Ingredients

When you’re in urgent need of a sweet, freshly baked treat but don’t have the time (or energy) for complex baking, ice cream bread might just become your new go-to recipe. This incredibly easy and surprisingly delightful recipe requires only two ingredients—yes, really—yet the result is a soft, lightly sweet quick bread that can be customized to your heart’s content.

What Is Ice Cream Bread?

Despite sounding like an oxymoron, ice cream bread is no joke. At its core, this recipe combines self-rising flour with melted ice cream and bakes it into a fluffy, cake-like loaf. The beauty of this treat lies in its simplicity and versatility. Made with just:

1. 2 cups (1 pint) of melted ice cream
2. 1½ cups (195g) of self-rising flour

That's it. No eggs, no oil, no baking soda—just your freezer and pantry staples. Simply mix the melted, cooled ice cream with the self-rising flour (and optional sprinkles), pop it into a greased and parchment-lined loaf pan, and bake at 350°F for 35-45 minutes until a toothpick tester comes out clean. Cool it on a wire rack and dig in.

Why Make Ice Cream Bread?

Laurel Randolph, food writer and cookbook author, swears by this recipe as her favorite quick fix when a dessert craving hits. It comes together in just five minutes of prep and rewards you with a tender, golden loaf after less than an hour. Plus, it’s wonderfully light and not overly sweet, making it perfect as a standalone snack or dressed up as a dessert.

The bread closely resembles a less dense pound cake—firm enough to slice cleanly but soft and moist on the inside. For those who enjoy baking experiments or want something quick for the kids (or kid-friendly parties), this one checks every box.

Customize to Your Heart’s Content

Part of the magic of ice cream bread is how easily you can tailor it to your flavor preferences. While Laurel often opts for standard vanilla ice cream and a joyful handful of colorful sprinkles, you’re free to get creative:

• Use chocolate ice cream and fold in chocolate chips.
• Try strawberry ice cream and top with fresh berries.
• Use coffee ice cream and mix in chopped nuts or chocolate chunks.
• Add spices like cinnamon or nutmeg for a cozy twist.

One tip to keep in mind: the final flavor of the bread is fairly subtle, so don’t hesitate to punch it up with matching mix-ins like cookie crumbs, citrus zest, or extracts (vanilla, almond, etc.).

Pro Tip: Choose quality full-fat ice cream (avoid light or low-fat versions and non-dairy alternatives unless you’re familiar with how they bake), and make sure your self-rising flour is fresh—its leavening power will make or break the rise of your loaf.

Recipe Rundown:

Prep Time: 10 minutes
Cook Time: 35-45 minutes
Total Time: 50 minutes
Yield: 1 loaf (about 8 servings)

Ingredients:

1. 2 cups (1 pint) melted full-fat ice cream (e.g., vanilla, chocolate, coffee)
2. 1½ cups self-rising flour (195g)
3. Optional: ⅓ cup sprinkles, chocolate chips, nuts, etc.

Step-by-Step Instructions:

1. Preheat oven to 350°F and grease a loaf pan. Use parchment on the two long sides for easy removal.
2. Melt the ice cream gently (either let it sit at room temp or microwave at 50% power, stirring occasionally until melted but cool to the touch).
3. In a bowl, mix the melted ice cream with self-rising flour until just combined. Stir in any toppings like sprinkles or chips.
4. Pour batter into loaf pan, smooth the top, and optionally sprinkle more toppings.
5. Bake 35–45 minutes depending on your pan size, until a toothpick inserted into the center comes out clean.
6. Cool a few minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Here’s a general guide to baking time based on pan size:

• 9x5-in: about 35 minutes (shorter, wider loaf)
• 8½x4½-in: around 40 minutes
• 8x4-in: closer to 45 minutes (tallest loaf)

Nutritional Summary (Per Slice):

• 155 calories
• 4g fat
• 26g carbs
• 4g protein
• 7g sugar
• 125mg calcium

Perfect For:

• Kids and beginner bakers
• Last-minute dessert needs
• Light breakfasts or snacks with coffee
• Customizable gifts or party food

Final Thoughts

Laurel Randolph’s ice cream bread is the kind of recipe that wins on every front: ease, affordability, and charm. You don’t need fancy equipment or baking expertise—just some leftover ice cream and flour! Whether you cut it thick and toast it for brunch or serve it with a scoop of matching ice cream for dessert, it will become a delightful staple in your baking rotation.