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Ice Cream Bread is the magic two-ingredient loaf that turns a tub of vanilla ice cream into a soft, sweet, sprinkle-packed treat, no eggs, butter, or oil required. Maddie could not believe it when I told her the batter was just ice cream and flour, and she begged to add the sprinkles herself. If you love easy sweet treats, you will also love our funfetti earthquake cake.
With just a few minutes of mixing, it is the easiest homemade bread you will ever bake.
Ice Cream Bread Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 38 minutes
- ⏳ Total Time: 43 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 138kcal
- 🌶️ Flavor Profile: Soft, sweet vanilla with a fun funfetti crunch
- ✋ Difficulty: Very easy, just two main ingredients and one bowl, like our funfetti earthquake cake
Quick Answer
Stir together two cups of softened vanilla ice cream and one and a third cups of self-rising flour until no dry patches remain, then fold in half of your sprinkles. Spread the batter into a parchment-lined loaf pan, scatter the rest of the sprinkles on top, and bake at 350 degrees F for 33 to 38 minutes until a toothpick comes out clean. Cool, slice, and serve. That is it, just two main ingredients.
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Why This Recipe Works
Click to see the technique science
- Ice cream is a complete batter. Melted ice cream already contains the sugar, fat, and dairy a quick bread needs, so you do not add eggs, butter, or oil.
- Self-rising flour does the lifting. It has the baking powder and salt built in, so the loaf rises without any extra leavening.
- Any flavor works. Swap in a different ice cream and the whole loaf changes flavor with zero recipe tweaks.
- Sprinkles make it festive. Folding some in and topping with more gives that bakery funfetti look kids go crazy for.
- It is nearly foolproof. Two ingredients and one bowl means very little can go wrong, making it a perfect recipe to bake with kids.
Why You’ll Love This Recipe
- It is made with just two main ingredients and a handful of sprinkles.
- There are no eggs, butter, or oil to measure, so cleanup is a breeze.
- It is a fun, kid-friendly bake, perfect right alongside our double chocolate muffins for a treat-filled afternoon.
Key Ingredients
You only need three things for this ice cream bread. See the recipe card below for exact amounts.
- Vanilla ice cream: The star ingredient. Let it get very soft, almost melted, so it mixes smoothly. Use a good-quality, full-fat ice cream for the best texture.
- Self-rising flour: This is essential because it has the leavening and salt built in. If you only have all-purpose, see the FAQs for an easy substitute.
- Rainbow sprinkles: They make it funfetti, but you can leave them out or swap in chocolate chips, mini candies, or nuts.
See recipe card for exact quantities.
Variations and Substitutions
This ice cream bread is endlessly customizable. Here are a few fun ideas.
- Change the ice cream: Try chocolate, strawberry, cookies and cream, or coffee for a totally different loaf.
- Add mix-ins: Fold in chocolate chips, chopped nuts, or fresh berries.
- Make muffins: Divide the batter into a lined muffin tin and bake for about 18 to 20 minutes.
- Add a glaze: Drizzle with a simple powdered sugar glaze once cooled.
- For another easy funfetti treat, try our funfetti earthquake cake.
How to Make Ice Cream Bread
- Mix the ice cream and flour. In a large bowl, stir the very soft ice cream and self-rising flour together until there are no dry patches.
- Add the sprinkles. Pour in half of the rainbow sprinkles.
- Fold to combine. Gently fold the sprinkles through the batter.
- Fill the pan. Spread the batter into a parchment-lined loaf pan and smooth the top.
- Top with sprinkles. Scatter the remaining sprinkles evenly over the top.
- Bake and cool. Bake at 350 degrees F for 33 to 38 minutes until a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a rack, slice, and serve.
Recipe Tips & Tricks
- Soften the ice cream fully. It should be almost melted so it stirs smoothly into the flour with no lumps.
- Use full-fat ice cream. Low-fat or sugar-free versions have more air and water and can bake up gummy.
- Do not overmix. Stir just until combined to keep the loaf tender.
- Line the pan. Parchment makes it easy to lift the loaf out cleanly.
- Check early. Ovens vary, so start checking at 33 minutes with a toothpick.
- Cool before slicing. Let it cool so it firms up and slices neatly.
Serving Ideas and Suggestions
This ice cream bread is delicious all on its own, slightly warm or at room temperature. A slice is perfect with a cup of coffee or a tall glass of cold milk.
For dessert, take it over the top with a scoop of ice cream and a drizzle of chocolate or caramel. It is right at home on a treat table next to our double chocolate muffins and frosted lofthouse cookies.
Store leftovers wrapped or in an airtight container at room temperature for up to three days, or freeze slices for up to two months. Toast a slice to bring back that fresh-baked softness.
Ice Cream Bread FAQs
It tastes like a soft, sweet vanilla quick bread, similar to a pound cake or a light muffin. The exact flavor depends on the ice cream you use, and the sprinkles give it a funfetti vibe.
Yes. For every cup of all-purpose flour, whisk in 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to make your own self-rising flour.
Any full-fat ice cream works. Vanilla is classic, but chocolate, strawberry, cookies and cream, and coffee all make delicious loaves. Avoid low-fat or sugar-free varieties.
This usually happens with low-fat ice cream or overmixing. Use full-fat ice cream, let it soften fully, and stir just until combined.
Absolutely. Spoon the batter into a lined muffin tin and bake at 350 degrees F for about 18 to 20 minutes, until a toothpick comes out clean.
Keep it wrapped or in an airtight container at room temperature for up to three days. It also freezes well for up to two months; thaw and toast a slice to refresh it.
Want more easy bakes? Try our double chocolate muffins next.
For another easy bake, try our overnight French toast casserole.
Love quick breads? Try our moist peach bread.
Ice Cream Bread
Ingredients
- 2 cups vanilla ice cream very soft
- 1 ⅓ cup self-rising flour
- ¾ cup rainbow sprinkles divided
Instructions
- Preheat the oven to 350°F. Line a standard loaf pan (8.5×4.5×2.5 or 9x5x3) with parchment paper or spray well with baking spray, set aside.
- In a large bowl, stir together the soft ice cream and flour until there are no dry patches.2 cups vanilla ice cream, 1 ⅓ cup self-rising flour
- Add half of the sprinkles and fold them in to combine.¾ cup rainbow sprinkles
- Pour the mixture into the prepared loaf pan and smooth out the top.
- Pour the rest of the sprinkles on top evenly.
- Bake for 33-38 minutes until a toothpick inserted into the center comes out clean. A few crumbs stuck to the toothpick are okay, but if there is any wet batter it needs to bake longer.
- Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, cut, and serve.
Notes
- Use Full-Fat Ice Cream: For the best texture and flavor, always use full-fat ice cream.
- Let the Ice Cream Soften: Make sure the ice cream is very soft or even melted for easier mixing.
- Don’t Overmix: Stir the ingredients just until combined to keep the bread tender.
- Try Different Flavors: Experiment with different ice cream flavors to find your favorite combo.
- Add Toppings: Sprinkle extra toppings on the bread before baking for added texture and flavor.
- Check for Doneness: Use a toothpick to check if the bread is done baking. It should come out clean with just a few crumbs.
Nutrition
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