Can you make Bread with Ice Cream? Yes! Not only can you make Bread with Ice Cream, but you can make it with just two ingredients! You read that correctly – Two Ingredient Ice Cream Bread. The end result is a freshly baked, surprisingly soft, tender and delicious quick loaf.
I chose Rum Raisin as a shout out to my late father – it was his favorite flavor of ice cream.
Ice Cream Bread is also known as Ice Cream loaf cake. What is a quick loaf or bread? It has all the same components as a sponge cake, but is baked in a loaf instead of a cake tin. A loaf tin will shape the batter into a loaf or what is commonly thought of as a bread form.
Sponge cakes are based on a 1:1:1 ratio of sugar: butter : flour. Ice Cream provides the sugar, fat (milk fats) and egg content. When combined with self raising flour, which contains the raising agent (baking powder), it is clear that these two ingredients meet the ingredient requirements needed to make a sponge cake.
This is my new favorite recipe for quick bread, undoubtedly I will be making it again and again!
Finally, the only thing left to do, is cut a thick slab of Ice Cream Bread, and put the kettle on to make a cup of tea or two!
Ingredients
- Flour: self raising (see below how to make it at home using all purpose / plain flour.)
- Ice Cream: softened. Pictured is a full 14 oz tub + 2 oz in a small dish.
- Raisins: optional.
Instructions How to Make Ice Cream Bread
Grease the loaf pan using butter or oil, especially the sides and bottom of an 8.5″ x 4.5″ x 2.5″ loaf pan.
Add softened ice cream to a mixing bowl.
Use a whisk or wooden spoon, mix the ice cream to remove any frozen clumps.
Add in any optional ingredient you wish. Skip this step if no additional ingredients are to be added.
Next, stir in the self raising flour.
Then pour the cake batter into the loaf pan.
Scrap the bowl, ensuring no batter is wasted. Gently smooth the top of the cake batter in the loaf pan, before placing it in the oven.
Bake in a pre heated oven at 350 degrees F / 180 degrees C for 40-45 minutes or until a thin wooden skewer comes out clean (no batter on it) after being inserted into the center of the bread.
Allow the bread to cool, by placing it on a wire rack, before slicing it.
Flexibility with Ingredients
Use any flavor of Ice Cream you wish. This will in turn flavor your Ice Cream Bread. Play around with different Ice Cream flavors until you find your favorite one. Above all, have fun with this!
| Ice Cream Flavor | Optional Ingredients | Serving Suggestion |
| Strawberry | Strawberry chips, fresh strawberry pieces. | Serve a slice with fresh sliced strawberries and fresh cream on top. |
| Cherry chip | Cherry chips, fresh cherry pieces, chocolate chips. | Serve it with a scoop of cherry chip ice cream. |
| Chocolate chip | Chocolate syrup swirled into the batter, chocolate chips. | Serve with scoop of chocolate ice cream. |
| Butter pecan | Pecans, maple syrup swirled into the batter. | Delicious served warm and slathered with Irish butter. |
| Chocolate | Chocolate chunks, contrasting chocolate chips. | Especially delicious served with a cup of coffee, or better yet hot chocolate. |
| Vanilla | Rainbow sprinkles (Funfetti,) chocolate sprinkles, chocolate chips, butterscotch chips, fresh fruit pieces. | Funfetti Ice Cream Bread is particularly popular as a special occasion cake, if you don’t want cupcakes or birthday cake. Pour them into cupcake liners if you don’t want to serve it as a loaf. |
| Salted caramel | Caramel chunks, caramel sauce swirled into the batter. | This makes a decadent dessert along with caramel and chocolate syrups / sauces drizzled over it and finished with a generous amount of chopped up Snickers bars. |
| Mint chocolate chip | Chocolate chips, chocolate syrup swirled into the batter. | Serve it with a scoop of mint chocolate chip or chocolate chip ice cream on top. |
| Cookies and cream | Crumbled Oreo cookies. | Ice cold milk is the perfect companion to a generous slab of cookies and cream Ice Cream Bread. |
| Lemon Lavender | Dried lavender buds. | Use the recipe for Lemon Lavender Ice Cream to create a really unique quick bread. An especially welcome addition to the usual afternoon tea offerings. |
How to Make Self Raising Flour
It’s easy to make self raising flour at home. According to King Arthur Baking Company, all you need is AP flour / plain flour, as well as salt and baking powder.
For this recipe you will need:
6 ¼ oz all purpose flour / 180g plain flour + ¾ tbsp baking powder + ⅓ tsp salt
Can I Make a Bun from Ice Cream?
First, let me explain what a bun is in this context. A bun is similar to a muffin or an undecorated cupcake. It consists of flour, sugar, fat and eggs. Popular in Great Britain and Ireland, as an accompaniment with a cup of tea, but without the decadence and corresponding calories of a decorated cupcake.
So to answer the question – yes, not only does this recipe make Ice Cream Bread, but also buns, so instead of pouring the batter into a loaf pan, divide it into paper cupcake liners. You should get about 10 -12 buns from this recipe.
This particular recipe using Rum Raisin Ice Cream is perfect for making ‘a wee currant bun’.
A Tip From Me
Always wait for cakes, and breads to cool before slicing. Cutting into hot or warm baked goods increases the likelihood of shredding, crumbling, and destroying the inside of the cake / bread. We have a saying for this in N. Ireland – ‘Don’t cut that bread while it’s hot, you’ll tear the guts out of it!’
A similar rule applies to meats straight out of the oven, grill or pan, but for a completely different reason. Meats need to rest once cooking stops. This means placing them on a board or rack to cool. During this cooling period the meat muscle fibers relax and this allows the meat juices to redistribute throughout the meat. If you do not permit resting, the meat will leak a lot of juice, rendering it tough and dry.
Got Questions?
I’ve got answers – hopefully!
Yes, use the following ingredients in these proportions:
5 oz (160g) coconut cream + 1 pt (450 ml) coconut based non dairy frozen dessert + 3 tbsp egg substitute + 6 ¼ oz self raising flour. Subsequently, this combination will provide the necessary fat content, sugar and egg properties needed to yield a quick bread end result.
No, brown bread ice cream is a flavor of ice cream. It is basically ice cream with caramelized brown bread bits, whereas Ice Cream Bread is a quick bread made with ice cream as a main ingredient.
It is similar but not the same. Rum raisin cake is made using a Victoria Sponge Cake as a base with rum or rum essence and added raisins. On the other hand rum raisin bread can be a yeast based bread or quick bread like this recipe.
Two Ingredient Ice Cream Bread
Ingredients
- 1 pint ice cream the flavor of ice cream you choose will influence the flavor of your bread.
- 6¼ oz self raising flour see how to make self raising flour in the post.
Instructions
- Grease the loaf pan using butter or oil, especially the sides and bottom of an 8.5" x 4.5" x 2.5" loaf pan.
- Add softened ice cream to a mixing bowl.
- Use a whisk or wooden spoon, mix the ice cream to remove any frozen clumps.
- Add in any optional ingredient you wish. Skip this step if no additional ingredients are to be added.
- Next, stir in the self raising flour.
- Then pour the cake batter into the loaf pan.
- Scrap the bowl, ensuring no batter is wasted. Gently smooth the top of the cake batter in the loaf pan, before placing it in the oven.
- Bake in a pre heated oven at 350 degrees F / 180 degrees C for 40-45 minutes or until a thin wooden skewer comes out clean (no batter on it) after being inserted into the center of the bread.
- Allow the bread to cool, by placing it on a wire rack, before slicing it.
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