Ice Cream Bread – Two Ingredient Recipes
This easy Ice Cream Bread is made with just two ingredients: your favorite full fat ice cream and self rising flour. No yeast, no kneading and no waiting for dough to rise. Just mix, pour and bake!
Long before TikTok ice cream bread became a viral recipe, I found this quirky little two ingredient recipe in one of those old community cookbooks filled with family recipes and absolutely no pictures.
I remember looking at it and thinking there was no possible way ice cream and flour were going to turn into bread.
But they do.
And years later, when TikTok 2 ingredient ice cream bread started making the rounds, I had to laugh because we’d already been making this wonderfully weird recipe for years.
If you’ve found your way here wondering whether the viral recipe actually works, I can tell you that we’ve made this ice cream bread many times with several different flavors of ice cream. There are a couple of rules you need to follow, but when you do, it really is that easy.
Why You’ll Love This Ice Cream Bread
It is hard to find a recipe much easier than this one.
- Only two ingredients: All you need is full fat ice cream and self rising flour.
- No yeast: This is a quick bread, so there is no kneading or rising time.
- Easy to customize: Change the ice cream flavor and you can completely change the flavor of the bread.
- Fun to make: This is one of those recipes that sounds impossible until you actually try it.
- TikTok tested before TikTok: We were making this recipe years before it became a viral TikTok trend, and we’ve made it many times since.
The Two Ingredients You Need
Yes, you really can make bread with only two ingredients.
You will find the exact measurements in the printable recipe card below, but there are a few important things to know before you start.
Full Fat Ice Cream
Choose your favorite flavor, but use regular full fat ice cream.
We’ve experimented with this recipe many times and this is not the place to substitute low fat, fat free, low sugar or sugar free ice cream. Those products have different ingredients and ratios, which can change the way the bread bakes.
Regular ice cream already contains several of the ingredients you would normally add separately to a quick bread, including dairy, sugar and fat.
Let the ice cream soften before mixing it with the flour. You want it soft enough to easily combine, but there is no need to heat it until it is hot.
Self Rising Flour
The second ingredient is just as important.
Ice cream bread with self rising flour works because self rising flour already contains the leavening needed to help the bread rise.
Do not simply substitute plain all purpose flour. Without a leavening ingredient, your loaf will not rise properly.
Using actual self rising flour has consistently given us the best results with this recipe, so that is what I recommend.
How Does Ice Cream Bread Work?
This is the part that makes the recipe seem like some kind of kitchen magic.
It makes more sense when you think about what is already inside the two ingredients.
Ice cream provides ingredients normally found in sweet quick breads, including dairy, sugar and fat. Self rising flour provides the flour and leavening.
Combine the two and you have the basic building blocks needed to make a simple quick bread batter.
There is no yeast involved, which means you don’t have to knead the dough or wait for it to rise.
So yes, two ingredient ice cream bread really works.
How to Make Ice Cream Bread
This recipe could hardly be easier.
1. Prepare Your Loaf Pan
Preheat your oven to 350°F and grease an 8.5 x 4.5 inch loaf pan.
A loaf pan anywhere from approximately 8 x 4 inches to 9 x 5 inches will work, but the baking time can vary slightly depending on the size of the pan.
2. Mix the Ice Cream and Flour
Place your softened ice cream and self rising flour in a mixing bowl.
Stir just until the ingredients are combined.
Do not overmix the batter. Once you no longer see pockets of dry flour, you’re done.
3. Fill the Pan
Transfer the batter to your prepared loaf pan and use a spatula to smooth the top.
4. Bake
Bake for about 40 to 45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
5. Cool
Let the bread rest in the pan for about 5 minutes before removing it. Transfer it to a cooling rack and allow it to finish cooling.
You can serve ice cream bread warm or at room temperature.
Tips for Making the Best Ice Cream Bread
After making this recipe many times, there are a few things I have found make a difference.
Use Full Fat Ice Cream
This is my biggest tip.
Different types of ice cream have different amounts of fat, sugar, dairy and other ingredients. Regular full fat ice cream has consistently worked best for us.
Use Self Rising Flour
I know it is tempting to grab whatever flour is already in the pantry, but this recipe relies on the leavening in self rising flour.
For the most consistent results, don’t swap it for plain all purpose flour.
Don’t Overmix
Stir the batter only until the flour and softened ice cream are combined. Overmixing can make quick breads tougher and denser.
Watch Your Baking Time
Different loaf pans and ovens can change the baking time slightly.
Start checking your bread before the end of the baking time. A toothpick inserted into the center should come out relatively clean with a few crumbs.
What Does Ice Cream Bread Taste Like?
This might be the question I get asked most because, understandably, people hear “ice cream bread” and imagine something incredibly sweet.
It isn’t.
The finished loaf is a lightly sweet quick bread with a soft texture and subtle flavor from whatever ice cream you choose.
Don’t expect it to taste exactly like a scoop of melted ice cream. Baking changes the flavor and sweetness, and some ice cream flavors come through more strongly than others.
That’s part of what makes experimenting with different flavors so much fun.
What Is the Best Ice Cream for Ice Cream Bread?
Technically, you have a LOT of options, and experimenting is half the fun.
Vanilla is a great choice if this is your first time making ice cream bread because it gives you a simple base. From there, you can experiment with stronger flavors and ice creams that contain mix ins.
Some fun flavors to try include:
- Vanilla
- Chocolate
- Strawberry
- Butter pecan
- Cookies and cream
- Chocolate chip
- Rocky road
- Butterfinger
- Pineapple
- Birthday cake
Just remember to stick with regular full fat ice cream.
Can I Add Mix Ins?
Absolutely, although technically your 2 ingredient ice cream bread becomes three ingredient ice cream bread the minute you do.
Worth it.
Chocolate chips, chopped nuts, sprinkles and small pieces of fruit can all be fun additions.
When I made the pineapple version, I added frozen pineapple and wished afterward that I had added even more because I wanted a stronger pineapple flavor.
Whatever you add, don’t go overboard. Too many mix ins can weigh down the batter and affect how evenly the loaf bakes.
TikTok Ice Cream Bread
If you discovered this recipe through TikTok, you aren’t alone.
TikTok ice cream bread became one of those viral recipes that makes people stop scrolling because it sounds completely ridiculous.
Ice cream?
Flour?
Bread?
That’s it?
Yep.
The funny thing is that the recipe existed long before TikTok. I originally shared my version here in 2014 after finding the idea in an old community cookbook.
Years later, the same basic TikTok 2 ingredient ice cream bread recipe went viral, introducing a whole new generation of people to one of the strangest little quick breads I’ve ever made.
So if you’re here to find out whether the TikTok version actually works, the answer is yes. Just use full fat ice cream and self rising flour and follow the directions in the recipe card.
Ice Cream Bread FAQs
Do I have to use self rising flour for ice cream bread?
Yes, I strongly recommend making ice cream bread with self rising flour.
Self rising flour contains the leavening needed for the loaf to rise. Plain all purpose flour does not contain those ingredients on its own.
We have made this recipe many times and have gotten our most consistent results using actual self rising flour.
Can I use low fat ice cream?
I don’t recommend it.
We’ve tested this recipe with different types of ice cream and have had the best results with regular full fat ice cream. Low fat, fat free and reduced sugar products can behave differently when baked.
For a two ingredient recipe, each ingredient has a pretty important job. This is one recipe where substitutions can make a surprisingly big difference.
Is ice cream bread really bread?
It’s a quick bread, which means it doesn’t use yeast.
It is more like banana bread or another sweet quick bread than a traditional loaf of sandwich bread.
Why didn’t my ice cream bread rise?
The first thing to check is your flour.
If you accidentally used regular all purpose flour instead of self rising flour, your bread won’t have the leavening it needs.
Old self rising flour can also cause problems if the leavening has lost its effectiveness.
Can I use any flavor of ice cream?
You can experiment with just about any flavor as long as you use regular full fat ice cream.
Keep in mind that some flavors will be much stronger after baking than others. That’s part of the fun of this recipe.
Can I make chocolate ice cream bread?
Yes! Use full fat chocolate ice cream in place of another flavor. You can also add chocolate chips if you want even more chocolate flavor.
How do I store ice cream bread?
Once the bread has cooled completely, wrap it well or place it in an airtight container.
It is best eaten within about 2 to 3 days. Like most homemade quick breads, it can begin to dry out the longer it sits.
Can I freeze ice cream bread?
Yes. Let the loaf cool completely before freezing.
You can freeze the entire loaf or cut it into individual slices first. Wrap it well and place it in a freezer safe container or freezer bag.
Individual slices are especially convenient because you can thaw only what you want to eat.
More Easy Recipes to Try
If a two ingredient recipe is your kind of kitchen magic, be sure to check out some of our other easy recipes. Whether you’re looking for a quick dessert, an easy bread or something fun to make with the kids, simple recipes can sometimes be the most surprising.
But I’m not sure anything will ever be quite as surprising as turning a bowl of ice cream into a loaf of bread.
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.