A simple Ice Cream Bread Recipe made with melted ice cream and self-rising flour—quick, sweet, and surprisingly nostalgic.
I swear every Ice Cream Bread Recipe should come with a little warning sign that says, “This might make you emotional at random.” I wasn’t expecting that the first time I made it—honestly, I wasn’t expecting much of anything. It was one of those afternoons where you’re wandering around the kitchen opening and closing the freezer like something new might magically appear, and there it was… a sad pint of vanilla ice cream with that lopsided scoop missing. You know the one. The “I’ll just take a little bit” scoop someone does at midnight and pretends wasn’t them the next morning.
Anyway, for reasons I can’t quite explain—maybe boredom, maybe nostalgia, maybe the universe nudging me—I remembered this weird little idea I’d heard somewhere: Ice Cream Bread. Like, bread… made out of melted ice cream. And flour. That’s it. The kind of recipe that sounds like something your cousin would tell you during a road trip while you’re both half-asleep and surviving on gas station snacks.
And I’ll be honest with you—I hesitated. I stood there thinking, “This is absolutely ridiculous,” but also thinking, “Hmm… what if it’s not?” I melted the ice cream, mixed in the flour, tossed in sprinkles (because sometimes life needs sprinkles), and slid it into the oven expecting a disaster. But when that smell started drifting through the house—warm, sweet, a little like a childhood birthday party at someone’s backyard picnic table—I swear something in me softened.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It reminded me of those quick little cakes my mom used to whip up when she didn’t feel like talking anyone into making a “real” dessert. The kind she made in old scratched loaf pans she swore she’d replace someday but never did.
So yeah… this Ice Cream Bread Recipe isn’t just a baking hack to me anymore. It’s a tiny reminder that joy can sneak up on you in the weirdest ways.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Ice Cream Bread Recipe?
Let me say it bluntly: this Ice Cream Bread Recipe is the kind of recipe that makes part of your brain go, “Is this even allowed?” And that’s exactly what makes it fun. No mixer. No yeast. No overthinking. Just softened ice cream and self-rising flour like some kind of culinary cheat code.
It turns out soft, slightly sweet, somewhere between quick bread and pound cake. And the best part? The flavor is whatever ice cream you start with. Which means this recipe—this silly, delightful Ice Cream Bread Recipe—can be classic vanilla, chocolatey, fruity, downright chaotic if you choose rocky road. It adjusts to the season, the mood, or whatever ice cream you bought during a late-night craving and forgot about.
Basically… it’s freedom in loaf form.
Ingredient Notes:
Before diving into this Ice Cream Bread Recipe, let’s talk about what’s actually happening here. It’s almost too simple, which somehow makes it more interesting.
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Melted ice cream: This does so much—moisture, fat, flavor, everything. Full-fat is best, but honestly, use whatever’s in your freezer and don’t overthink it.
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Self-rising flour: The backbone. Using plain flour won’t work unless you’re adding baking powder and salt (and trust me, it defeats the whole “easy” vibe).
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Sprinkles: Totally optional but also totally adorable. They make the loaf look like the inside of a kid’s birthday card. Which… who doesn’t love?
How To Make Ice Cream Bread?
Let’s walk through this Ice Cream Bread Recipe together like we’re in your kitchen chatting and probably making a small mess.
Step 1: Preheat the oven to 350°F.
We always start here, mostly because it makes us feel organized even if nothing else in the kitchen is.
Step 2: Prep your loaf pan.
Lightly grease it and line it with parchment. Think of the parchment like a little hammock for your bread so you’re not scraping it out later like you’re excavating fossils.
Step 3: Melt the ice cream.
You can let it thaw naturally or microwave it at 50% power until melted. Don’t make it hot—I did that once and it got weirdly foamy and… no.
Step 4: Add the flour and sprinkles.
Mix until it comes together. This batter is thicker than cake batter but smoother than cookie dough. If sprinkles are jumping around like they’re in a disco, that’s… honestly normal.
Step 5: Bake.
Pour the batter, smooth it out, and bake 35–45 minutes until a tester comes out clean. When it cools, the texture settles into that soft, dreamy crumb that makes you think, “Wait—why isn’t everyone making this?”
Storage Options:
This Ice Cream Bread Recipe stays soft for 3 days on the counter, wrapped up snugly. Refrigerating it gives it this denser, almost pound-cake vibe that pairs ridiculously well with coffee. And yes—you can freeze it. It reheats beautifully.
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Variations and Substitutions:
The beauty of this Ice Cream Bread Recipe is you can create a whole new loaf every time without learning anything new. Love that for us.
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Chocolate ice cream + mini chips = dessert masquerading as bread
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Mint chip = fresh, cool, very “December in a cabin”
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Strawberry = pink, adorable, super retro
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Coffee ice cream = I mean… brunch perfection
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Cookies & cream = don’t even think twice, just do it
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Add-ins like nuts, shredded coconut, cinnamon, crushed cookies—you get to be as chaotic or classy as you want
What to Serve with Ice Cream Bread?
Pair this Ice Cream Bread Recipe with things that make sense… or don’t. There aren’t rules here.
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Coffee or tea because honestly, everything goes with coffee
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Whipped cream if you want to feel a little extra
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Fresh berries for balance (also makes it feel healthier, even if it’s totally not)
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More ice cream which sounds wrong but tastes so right
Frequently Asked Questions:
Can I use low-fat ice cream?
You can, but the loaf will be a little firmer and less tender.
Can I double it?
Yep. Same directions, just two pans.
My batter is thick—is that okay?
Totally. It should be thick. Smooth-ish, not runny.
If you make this Ice Cream Bread Recipe, please tell me what flavor you used first, because I genuinely love hearing the chaos combinations people come up with. And if your loaf makes you feel even a tiny bit nostalgic like mine did—well, that’s the real magic, isn’t it?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ice Cream Bread Recipe
Ingredients
- 2 cups 1 pint melted vanilla ice cream
- 1 1/2 cups 195g self-rising flour
- 1/3 cup sprinkles plus additional sprinkles for garnish (optional)
Instructions
Prepare the oven and pan:
- Preheat the oven to 350°F (177°C). Lightly grease a standard loaf pan. Line the bottom and two longest sides with a strip of parchment paper to ensure a clean release after baking.
Melt the ice cream:
- Place the ice cream in a medium mixing bowl. Allow it to sit at room temperature until melted, or microwave it in a microwave-safe bowl at 50% power, pausing every 2 minutes to stir, until the ice cream is fully melted but still cool to the touch.
Combine the ingredients:
- Add the self-rising flour to the melted ice cream, stirring until no streaks of flour remain. If using sprinkles, add them at this stage and mix gently until just combined. Transfer the batter to the prepared loaf pan and smooth the surface. Add extra sprinkles on top if desired.
Bake the bread:
- Bake at 350°F for 35 to 45 minutes, or until a tester inserted into the center of the loaf comes out clean. Allow the bread to cool in the pan for several minutes before removing it. Transfer the loaf to a wire rack to cool completely before slicing.
Notes
- Substitute gluten-free self-rising flour (or a gluten-free baking blend combined with 1 tablespoon baking powder and 1/2 teaspoon salt).
- Ensure the ice cream brand used is labeled gluten-free, as some varieties may contain cookie pieces or additives with gluten.
- Bake as directed, noting that gluten-free loaves may require 5–10 additional minutes of baking time depending on moisture levels.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
