This Tik Tok viral recipe is a really easy, two ingredient Ice Cream Bread that will literally wow you! Tastes delicious and can be made with so many flavors.
Great texture, light flavor… a perfect quick bread recipe!
The first time I saw this Two Ingredient Ice Cream Bread, it was in one of those community cookbooks.
You know the ones with no pictures and a million family recipes that have been circulated around a million times?
I thought to myself, there is no way that two ingredients are going to make a loaf of bread.
It’s simply not possible.
Bread takes tons of steps, and kneading and rising and… well, anyone who has ever made bread from scratch knows that it takes a bit.
But this bread does not!
And it only has two ingredients!
It’s called a quick bread.
For obvious reasons.
Ice Cream and Self Rising Flour.
I mean, how much easier can that get?
And when you think about it, the possibilities are endless… the flavors you can create, endless.
When we set out to make our Ice Cream Bread, I wanted something a little different than just doing a vanilla ice cream or chocolate ice cream bread.
Though we have tried both now, and LOVED them!
We went straight to the more exotic flavors and found a Pineapple Coconut ice cream and I knew that was the one I wanted to use.
Pineapple Coconut Ice Cream!
Can you imagine how perfect that would be baked into a luscious bread recipe?
And if you can’t find the Pineapple Coconut Ice Cream, that’s okay, click the link and I have a homemade version on my blog.
Remember though, you can make Ice Cream Bread with any flavor ice cream, we just were picky and chose the Pineapple Coconut ice cream.
There is no right or wrong.
One of the things I loved about using the Pineapple Coconut in the Ice Cream Bread is that it had real chunks of pineapple that you could see when you sliced into the finished bread.
I loved how that looked and I loved how it tasted even more.
Honestly, the only thing I’d do differently next time, is add some MORE frozen pineapple to the dough before baking, just to give it a little more pineapple flavor.
But if you use it as is, it’s pretty amazing. (plus then it becomes three ingredient ice cream bread haha)
NOTE: Do not try to use a low fat ice cream or even a low sugar or no sugar ice cream.
The results will not be the same and I don’t believe the flavor will either.
This is the time to go full fat and full sugar.
Just some advice.
ADDITIONAL NOTE: It seems there really are no substitutions for this recipe.
You MUST use Self-Rising Flour, not a substitution and you MUST use full fat ice cream, otherwise it’s a hit or miss on whether it works.
We have made this recipe a dozen times using several different types of full fat ice cream and always Self-Rising flour… it has worked for us every time.
ADDITIONAL NOTE:For some reason, with certain brands of ice cream it seems you don’t get the rise of a traditional bread.
There is a science in baking so it’s a science experiment to figure out why.
Many times it is that it has been over-mixed.
I’m not a science major.
What I know is that this particular ice cream mixed with self rising flour worked beautifully.
We have made it with several others and most of the time it rises and looks fine, but occasionally it does not rise.
Still tastes amazing though.
Will you try this ice cream bread?
More ice cream related treats:
- Roasted Banana and Coconut Ice Cream
- Chai Spice Coconut Ice Cream
- Creamy Pineapple Coconut Ice Cream
Ice Cream Bread | Tik Tok Viral Recipe
Ingredients
- 2 cups ice cream any flavor. softened
- 1 ½ cups self rising flour
Instructions
- Preheat your oven to 350 degrees. Grease an 8.5″x4.5″ pan. (anything from 8×4-9×5 will work).
- In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.
- Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
- Remove from oven and allow to sit for about 5 minutes.
- Remove from the pan and allow to cool the rest of the way on a cooling rack.
- Enjoy warm or at room temp. Only keeps for 2-3 days.
Oh wow! Nicole that bread looks so moist. I love how easy this recipe is. I am going to have to try this asap!
This bread was a major hit!!! So moist and delicious…sooo soooo easy. I used berry cheesecake full fat icecream. I have a helpful hint for those that may not know…if you do not have self-rising flour on hand ( as I did not at 2:00 o’clock in the morning) that’s ok , here is an easy and accurate substitute Per 1 cup flour: mix in 1 1/2 tsp baking powder and 1/2 tsp salt to the flour. So for this particular recipe , 1 1/2 cups flour + 2 1/4 tsp baking powder and 3/4 tsp salt mix well, then add ice cream and do as directions in recipe indicate. thanx for this easy , wonderful must have.
So glad you loved it Kristin and also love that you are baking at 2am, because that’s when I do it a lot! haha Thanks for the tip left, I know many will appreciate it!
I’m impressed! I can’t believe how fluffy and delicious that loaf looks! I never would have believed ice cream mixed with only flour would have resulted in such a beautiful loaf of bread!
No way! That is the coolest recipe I have ever seen. I am imagining the endless possibilities and how excited my kids would be to eat the results!
Amazing!! But what is the recipe converted in grams please?!:)
Hi Rachele,
I am not familiar with grams conversions, as I don’t need to do that in my kitchen, but I did find this excellent resource that has an app or two you can get and makes it easier to do conversions.
http://www.metric-conversions.org/weight/grams-conversion.htm
I’ve used 200g flour (standard typ 405), half a packet of backing powder (no self-rising flour available in Germany), about 90% of a 500ml/460g Häagen Dasz from the local groceries store and turned the oven to 160deg celsius.
It worked out beautifully!
My kids are going to love you for this.
love this. The kids will too. brilliant idea.
YUM..love the ice cream flavor! Did this recipe on my site a couple years ago..It was a big hit!!!
The flavor combos are endless….
Incredible! My husband will adore this, as his very favorite ice cream is the one you chose 🙂 Can’t wait to give it a try!!!
How on earth do you know it lasts 2-3 days? And I could swear I could smell pineapple as I read that. You’re a genius!
Jemima
#TeamDamyanti
Blogging from Alpha to Zulu in April
This looks absolutely delicious and I am definitely trying it for my daughter who is a big pineapple fan. Stopped by for the A-Z challenge. Good luck and Happy Writing!
I’m sitting here with my mouth hanging open wondering if I have time to get to the grocery store before it closes. What a brilliant idea!
Great idea! Do you think I could use gluten free flour blend and some baking powder? Anyone else ever tried that?
I am not too sure if that will work. I have found that some ice creams don’t work – fat free or lower fat doesn’t work well, and I found that the more natural the ice cream the better it works. If you decide to try it though, let us know how your results are.
Can this be frozen, I am thinking about trying this in individual foil pans as an alternative to cookies for a cookie exchange
I have never tried to freeze it, so I am not sure how well that would work. If you decide to try that, do let us know how it turned out.
I had coffee ice cream in the freezer and stumbled this. Just put my loaf in the oven. Can wait to eat!
Great recipe, since our power went out and our ice cream half-melted. If you don’t have self-rising flour, you can mix 1 1/2 cups all-purpose flour with 3/8 tsp salt and 1 7/8 tsp baking powder.
Another note: When you smooth out the top of the batter, use a wet spoon! Makes it really easy.
One more note: I highly recommend a measuring stuff for sticky stuff. I have this one.
Has anyone tried this with Moose Tracks?
Want Moose Tracks bread right now! If I have the ice cream it will not survive until baking time!
This seems so wacky and delicious that I can’t wait to try it! Pineapple and coconut sounds great, but so does java chip and the Trader Joe’s speculoos ice cream (so many options!).
I used Rum Raisin ice cream. I made a traditional rum cake glaze, poked holes in the bread once it was done & poured the glaze over the warm bread. Lastly I sprinkled it with a few chopped toasted walnuts. Served it at a party. It was a hit. Possible flavor combinations truly are endless.
How much melted icecram?
Hi Bran, I believe she used the 2 cups of softened ice cream that the recipe called for and then she whipped up a glaze that she had a recipe (or knowledge) of. Hope that helps.
I was so excited to try this bread, I followed the recipe used the self-rising flour substitution formula and I don’t know what went wrong but the bread was not goo.
My guess is that it was the substitution and not using actual self-rising flour. As with most baking recipes, there really isn’t a lot of wiggle room for substitutions with this recipe, I believe.
if you used low fat icecream or low sugar its not good… make sure you use full everything ice cream!
I stressed this several times in the post David, it has to be full fat. I have yet to see it work with anything else. 🙂
My comment did not post I’ll try again; I was so excited to try this bread, I followed the recipe used the self-rising flour substitution formula and I don’t know what went wrong but my bread did not turn out good. Any suggestions!
When I first saw this recipe on FB, I only had rainbow sherbet in the freezer. I figured what the heck, so I tried it. It was great! So the next day I bought cookies and cream and made another loaf. Can’t wait to try rocky road. 🙂
Just made this usingusing rum raisin. YUMMY!
Does the bread taste sweet? Would it be good with butter on it or cheese?
Yes, it’s a sweeter (mild) bread since you’re using ice cream with sugar in it. It is fantastic with butter, but unless you like sweeter bread with cheese on it, I don’t think cheese would be great with it. I guess it depends on your personal taste and also what kind of cheese.
I have just baked this brilliant cake. I added mini marshmellows and chocolate chis and it came out beautifully. Everybody loves it
One thing to note: The more “stuff” in the ice cream the less it will rise. So using Ben & Jerry’s Everything But The.. is not a good idea. However, Chunky Monkey make a wonderful substitution for banana bread.
I made this with coffee Icecream and added in about 10 crushed double stuffed Oreos… It was a hit!!!
How much in grammes please
Here is a fantastic metric converter that will hopefully help you with this recipe and more.
http://www.metric-conversions.org/weight/grams-conversion.htm
I just put my bread in the oven only to notice that my Haagen Daaz pint container says that it has 3.5 1/2 cup servings. Did everyone else measure out exactly 2 cups or did you use a pint of ice cream? Also, when did a pint become something less than two cups? I’m very confused and hoping it still turns out good. It smells great though. 🙂
I actually do measure out 2 cups simply because we purchase huge containers of ice cream. I love that these brands keep changing their sizes, but honestly it should have turned out. I hope you’ll check in and let us know.
How did it turn out??
Hello Friends, I made this bread an was really surprised, it’s really good, It’s great when headed in the microwave for about 15sec. I’m looking forward to making more neat receipts!!
Sounds delish. Can’t wait to try it. I have banana ice in the freezer. May put icing on mine.
I have made this bread which is awesome. Tried many different flavors. I just wanted to let you know that it can be frozen for up to three months. Possibly longer, however that’s as long as it lasts in my house. Lol.
Do you have to let the bread rise before putting in the oven?
As far as I know, nobody has ever done that. I know for sure that we have not. We simply mix just until combined and pop in the oven. I don’t even know that it will rise, to be honest. Since it’s not a traditional bread recipe, it won’t rise quite the same way you’re used to.
No no no. It is considered a “quick bread” (like banana bread or nut bread), not a true bread which is made with yeast and does need to rise.
I tried it and it didn’t rise at all. ended up just over an inch thick. had a good taste though
I am floored as to how good this ice cream bread recipe is. When I first saw it I said to myself no way. I used bryers all natural strawberry ice cream. Came out so good. My 4 year old daughter loves it too. She has a sound allergy which prevents me from buying bread in the store. Love how this recipe is so simple. Thank you so much for posting this.
My bread didn’t brown. Any ideas why? Looks anemic! Tastes good.
tastes stupendous toasted in toaster! butter on it.
I tried this recipe today with Summer Berry Swirl ice cream – and it’s amazing. So much better than I thought it would turn out. For a dense bread it’s actually very light if that makes sense. We put some jam on it and used a little whipped cream and wow – I found a new easy treat to make quickly and that’s impressive!
Just made this with Trader Joe’s pumpkin ice cream and flour plus baking soda plus salt. Crazy easy, crazy delicious. Don’t know if I should thank you or curse you for introducing bread made out of ice cream to my life!
This comment made my day! I’ve been cursed for a lot worse 😉 I’m so glad you enjoyed it and that it turned out great. Love the flavor you used! YUM!
One thing to note: The more “stuff” in the ice cream the less it will rise. So using Ben & Jerry’s Everything But The.. is not a good idea. However, Chunky Monkey make a wonderful substitution for banana bread.
Just made this usingusing rum raisin. YUMMY!
When I first saw this recipe on FB, I only had rainbow sherbet in the freezer. I figured what the heck, so I tried it. It was great! So the next day I bought cookies and cream and made another loaf. Can’t wait to try rocky road. 🙂
I used Rum Raisin ice cream. I made a traditional rum cake glaze, poked holes in the bread once it was done & poured the glaze over the warm bread. Lastly I sprinkled it with a few chopped toasted walnuts. Served it at a party. It was a hit. Possible flavor combinations truly are endless.
Great recipe, since our power went out and our ice cream half-melted. If you don’t have self-rising flour, you can mix 1 1/2 cups all-purpose flour with 3/8 tsp salt and 1 7/8 tsp baking powder.
Another note: When you smooth out the top of the batter, use a wet spoon! Makes it really easy.
One more note: I highly recommend a measuring stuff for sticky stuff. I have this one.
This bread was a major hit!!! So moist and delicious…sooo soooo easy. I used berry cheesecake full fat icecream. I have a helpful hint for those that may not know…if you do not have self-rising flour on hand ( as I did not at 2:00 o’clock in the morning) that’s ok , here is an easy and accurate substitute Per 1 cup flour: mix in 1 1/2 tsp baking powder and 1/2 tsp salt to the flour. So for this particular recipe , 1 1/2 cups flour + 2 1/4 tsp baking powder and 3/4 tsp salt mix well, then add ice cream and do as directions in recipe indicate. thanx for this easy , wonderful must have.
I’m sitting here with my mouth hanging open wondering if I have time to get to the grocery store before it closes. What a brilliant idea!
Just made this with Trader Joe’s pumpkin ice cream and flour plus baking soda plus salt. Crazy easy, crazy delicious. Don’t know if I should thank you or curse you for introducing bread made out of ice cream to my life!
YUM..love the ice cream flavor! Did this recipe on my site a couple years ago..It was a big hit!!!
The flavor combos are endless….
How on earth do you know it lasts 2-3 days? And I could swear I could smell pineapple as I read that. You’re a genius!
Jemima
#TeamDamyanti
Blogging from Alpha to Zulu in April
I made this with coffee Icecream and added in about 10 crushed double stuffed Oreos… It was a hit!!!
I have just baked this brilliant cake. I added mini marshmellows and chocolate chis and it came out beautifully. Everybody loves it
Hello Friends, I made this bread an was really surprised, it’s really good, It’s great when headed in the microwave for about 15sec. I’m looking forward to making more neat receipts!!
Sounds delish. Can’t wait to try it. I have banana ice in the freezer. May put icing on mine.
I have made this bread which is awesome. Tried many different flavors. I just wanted to let you know that it can be frozen for up to three months. Possibly longer, however that’s as long as it lasts in my house. Lol.
My bread didn’t brown. Any ideas why? Looks anemic! Tastes good.
I tried this recipe today with Summer Berry Swirl ice cream – and it’s amazing. So much better than I thought it would turn out. For a dense bread it’s actually very light if that makes sense. We put some jam on it and used a little whipped cream and wow – I found a new easy treat to make quickly and that’s impressive!
tastes stupendous toasted in toaster! butter on it.
I am floored as to how good this ice cream bread recipe is. When I first saw it I said to myself no way. I used bryers all natural strawberry ice cream. Came out so good. My 4 year old daughter loves it too. She has a sound allergy which prevents me from buying bread in the store. Love how this recipe is so simple. Thank you so much for posting this.
If you add sprinkles on top or chocolate chips inside it makes it really good!
Would this recipe work in mugs and microwaved? Anyone tried that?
How soft should the “softened” ice cream be! I was thinking fully melted, but should it be just soft enough to stir, not completely liquid yet?
You can let it melt all the way, but many people want to cook just as soon as it’s soft enough to incorporate – it can be either way. I usually let it turn into that foamy melted mess and then make it up.