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.

Will you try this ice cream bread?

More ice cream related treats:

Ice Cream Bread Two Ingredient

Ice Cream Bread – Two Ingredient Recipes – Pineapple Coconut
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! 
4.56 from 339 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Muffin and Donut Recipes
Cuisine quick breads
Servings 6 -8


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


  • 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.
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    1. 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.

      1. 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!

  1. 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!

  2. 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!

    1. 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!

  3. 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!!!

  4. 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!
    Blogging from Alpha to Zulu in April

  5. 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!

    1. 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.

  6. Can this be frozen, I am thinking about trying this in individual foil pans as an alternative to cookies for a cookie exchange

  7. 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.

  8. 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.

      1. 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.

  9. 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.

    1. 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.

    2. if you used low fat icecream or low sugar its not good… make sure you use full everything ice cream!

  10. 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!

  11. 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. 🙂

    1. 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.

  12. I have just baked this brilliant cake. I added mini marshmellows and chocolate chis and it came out beautifully. Everybody loves it

  13. 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.

  14. I made this with coffee Icecream and added in about 10 crushed double stuffed Oreos… It was a hit!!!

  15. 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. 🙂

    1. 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.

  16. 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!!

  17. 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.

    1. 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.

    2. 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.

  18. I tried it and it didn’t rise at all. ended up just over an inch thick. had a good taste though

  19. 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.

  20. 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!

  21. 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!

  22. 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?

    1. 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.

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