2-Ingredient Ice Cream Bread

Yields: 1 Loaf | Prep time: 5 mins | Bake time: 40–45 mins

Ingredients

2 cups (approx. 475ml) Full-fat vanilla ice cream (slightly softened)
1 ½ cups (approx. 190g) Self-rising flour
Note: It is essential to use full-fat ice cream (not “light” or “low-fat”) because the fat content acts as the shortening for the bread.

Detailed Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan thoroughly with butter or non-stick spray, or line it with parchment paper for easy removal.

2. Soften the Ice Cream

Allow your ice cream to sit at room temperature for about 10–15 minutes until it is soft and easily scoopable, but not completely melted into a liquid.

3. Mix the Batter

In a large mixing bowl, combine the softened ice cream and the self-rising flour. Stir gently with a spatula just until the flour is incorporated. Do not overmix, as this will result in a tough, dense bread rather than a fluffy one.

4. Transfer and Smooth

Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.

5. Bake to Perfection

Place the pan on the center rack and bake for 40–45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool and Serve

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This bread is best served warm with a little bit of butter or a drizzle of honey.

Why This Recipe Works

Self-rising flour already contains the baking powder and salt needed for the bread to rise.
Full-fat ice cream provides the liquid, sugar, and fat (cream), which are the core components of a traditional quick-bread batter.

Creative Variations

Chocolate Chip: Fold in 1/2 cup of chocolate chips before baking.
Berry Swirl: Use strawberry ice cream instead of vanilla for a fruity pink loaf.
Birthday Cake: Use “Funfetti” or cake-batter flavored ice cream and add extra sprinkles on top.