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Ice Cream Bread – Two Ingredient Recipes

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A really easy, two ingredient Ice Cream Bread that will literally wow you! Tastes delicious and can be made with so many flavors.

Two Ingredient Ice Cream Bread

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.

Two Ingredient Ice Cream Bread

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!

Ice Cream Bread

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)

Ice Cream Bread Two Ingredient

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.

Ice Cream Bread Two Ingredient

Ice Cream Bread - Two Ingredient Recipes - Pineapple Coconut

Yield: 6 -8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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! 

Ingredients

  • 2 cups of softened ice cream, any flavor
  • 1 ½ cups of self rising flour

Instructions

  1. Preheat your oven to 350 degrees. Grease an 8.5"x4.5" pan. (anything from 8x4-9x5 will work).
  2. In a mixing bowl, mix together the softened ice cream and the self rising flour, until combined. Do not over mix, just until combined.
  3. Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
  4. Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
  5. Remove from oven and allow to sit for about 5 minutes.
  6. Remove from the pan and allow to cool the rest of the way on a cooling rack.
  7. Enjoy warm or at room temp. Only keeps for 2-3 days.

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Delight D Kilyan

Wednesday 22nd of September 2021

Would this recipe work in mugs and microwaved? Anyone tried that?

Beatrice Olderog

Wednesday 24th of March 2021

If you add sprinkles on top or chocolate chips inside it makes it really good!

Heidi Long

Monday 28th of January 2019

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!

Nicole Cook

Monday 18th of February 2019

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!

Lynn M Williams

Sunday 27th of January 2019

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!

linda ashenbach

Friday 25th of January 2019

tastes stupendous toasted in toaster! butter on it.

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