Transform your favorite ice cream flavor into a delightful loaf of bread with this simple and fun recipe. Perfect for a quick treat or a unique dessert, this ice cream bread is sure to impress with its moist texture and rich taste.
The key ingredients for this recipe are ice cream and self-rising flour. While ice cream is a common household item, self-rising flour might not be. If you don't have it at home, you can find it in the baking aisle of most supermarkets. It's a blend of all-purpose flour, baking powder, and salt.

Ingredients for Ice Cream Bread
Ice cream: Choose any flavor you like, but make sure it's softened for easy mixing.
Self-rising flour: This flour already contains baking powder and salt, which helps the bread rise and gives it a light texture.
Technique Tip for This Recipe
When combining the softened ice cream and self-rising flour, be careful not to overmix. Overmixing can lead to a dense and tough texture. Mix until the ingredients are just combined to ensure a light and fluffy bread.
Suggested Side Dishes
Alternative Ingredients
softened ice cream - Substitute with frozen yogurt: Frozen yogurt provides a similar creamy texture and can be found in various flavors, making it a versatile substitute.
softened ice cream - Substitute with sorbet: Sorbet is a dairy-free option that can add a fruity twist to the bread, though it may result in a slightly different texture.
self-rising flour - Substitute with all-purpose flour mixed with baking powder and salt: Combine 1.5 cups of all-purpose flour with 2 teaspoons of baking powder and ½ teaspoon of salt to mimic self-rising flour. This mixture will provide the necessary leavening agents.
Other Alternative Recipes
How to Store or Freeze Your Ice Cream Bread
Allow the ice cream bread to cool completely on a wire rack before storing. This ensures that any residual heat doesn't create condensation, which can make the bread soggy.
Wrap the cooled bread tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and prevents it from drying out.
Place the wrapped bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
Store the bread at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
For longer storage, freeze the bread. Wrap it in plastic wrap, then in aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container.
Label the container or bag with the date to keep track of its freshness. Frozen ice cream bread can be stored for up to 2 months.
To thaw, remove the bread from the freezer and let it sit at room temperature, still wrapped, for a few hours or overnight. This gradual thawing helps maintain its texture.
For a quick thaw, you can microwave individual slices on a low setting for 10-15 seconds. Be cautious not to overheat, as this can make the bread rubbery.
If you prefer a warm slice, toast it lightly in a toaster oven or conventional oven. This can bring back some of the fresh-baked flavor and texture.
Avoid refrigerating the bread, as this can cause it to dry out faster than storing at room temperature or freezing.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Wrap the ice cream bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
For a quick reheat, use a microwave. Place a slice of ice cream bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking to ensure it doesn't become too soft.
If you have a toaster oven, set it to 300°F (150°C). Place the ice cream bread directly on the rack or on a piece of parchment paper. Heat for 5-10 minutes, keeping an eye on it to avoid over-toasting.
For a stovetop method, use a non-stick skillet over low heat. Place a slice of ice cream bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy on the outside.
To add a gourmet touch, consider using a panini press. Place a slice of ice cream bread in the press and heat for 2-3 minutes. This will give it a delightful, crispy exterior while keeping the inside soft and warm.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the bread.
Mixing bowl: Combine the softened ice cream and self-rising flour.
Loaf pan: Pour the mixture into this greased pan for baking.
Spatula: Mix the ingredients until just combined.
Toothpick: Check if the bread is done by inserting it into the center.
Wire rack: Cool the bread completely after removing it from the pan.
Measuring cups: Measure 2 cups of ice cream and 1.5 cups of self-rising flour.
How to Save Time on This Recipe
Soften ice cream quickly: Microwave the ice cream for 20-30 seconds to soften it faster.
Use parchment paper: Line the loaf pan with parchment paper for easy removal and less cleanup.
Pre-measure ingredients: Measure out the self-rising flour and ice cream beforehand to streamline the mixing process.
Quick cooling: Place the bread on a wire rack immediately after the initial 10-minute cooling period to speed up the cooling process.
Batch baking: Double the recipe and bake two loaves at once to save time for future servings.

Ice Cream Bread
Ingredients
Main Ingredients
- 2 cups Ice cream any flavor, softened
- 1.5 cups Self-rising flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened ice cream and self-rising flour. Mix until just combined.
- Pour the mixture into a greased loaf pan.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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