Ice Cream Bread Recipe
A simple and delightful Ice Cream Bread made with melted ice cream, self-rising flour, and optional sprinkles. Soft, sweet, and incredibly easy—perfect for quick desserts or fun baking projects.
8 Servings
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
To prepare a gluten-free version:
- 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.