Proper 12T 12tomatoes_belowtitle

You Only Need 4 Ingredients For This Delicious Ice Cream Bread! Great Recipe To Make With Kids!

So here’s a recipe we found that took us completely by surprise. It’s an easy bread made with ice cream and flour. Once we heard of this concept, we just had to go ahead and give it a try. After all, it’s so simple, why not?

So many recipes call for simply two ingredients: You favorite ice cream (vanilla is a good base, but also try out fruity flavors like strawberry or blueberry), and bread. Most ice creams already have egg in them, and of course there’s the dairy, and it already has plenty of flavor, so it would actually work perfectly.

Another way to approach this recipe is to use vanilla ice cream and toss in about 1/2 cup chopped banana, or chocolate chips or your fruit of choice to add some additional variety in flavor and texture. The basic recipe calls for 2 cups of melted ice cream and 1 cup 1/2 flour. Using that as our basis, we decided to do a little extra to pack this bread with flavor. Feel free to experiment with your own favorite flavors (for example, strawberry ice cream with 1/2 cup fresh sliced strawberries would be fantastic). Try to stick with full-fat ice cream, as low-fat or fat-free will leave you with a dry bread. Keep reading below for the recipe…

ice cream bread

Ice Cream Bread

30min to prepare (makes about 6 servings)


  • 2 cups vanilla ice cream, softened
  • 1 1/2 cups self-rising flour (if you don't have self-rising flour, use 1 1/2 cups all-purpose plus 2 teaspoons baking powder and 1/2 teaspoon salt).
  • 1 tablespoon sugar
  • 1 tablespoon grated lemon zest
Proper 12T 12tomatoes_inrecipe


  1. Preheat the oven to 350F. Spray an 8"x4" loaf pan or line it with parchment paper.
  2. In a medium bowl, mix together ice cream, sugar, flour, and zest until just combined.
  3. Transfer the loaf to the baking pan and smooth out.
  4. Bake for 45 minutes, or until a toothpick stick in the loaf comes out with a few crumbs stuck to it.
  5. Remove from the pan and let cool.

Recipe adapted from Taste of Home