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Ice Cream Bread

This ice cream bread combines melted vanilla ice cream and flour to create a soft, sweet loaf with minimal ingredients and no yeast. Ready in under 35 minutes with easy steps and pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups vanilla ice cream softened to room temperature (about 5 minutes on the counter)
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract optional but recommended

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Wooden spoon or rubber spatula
  • Measuring cups and spoons
  • Oven
  • Wire cooling rack
  • Knife for slicing

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter, cooking spray, or line with parchment paper.
  2. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt to distribute the leavening evenly.
  3. Spoon 2 cups of softened vanilla ice cream into the bowl with the dry ingredients.
  4. Stir the mixture with a wooden spoon or rubber spatula until just combined, about 30 to 40 seconds, leaving a few small lumps.
  5. Add 1/2 teaspoon vanilla extract if using, and gently fold it into the batter with a few more strokes.
  6. Transfer the batter into the prepared loaf pan, smoothing the top gently without compacting it.
  7. Bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire cooling rack and cool completely before slicing.

Notes

Let the bread cool completely before slicing to ensure a tender, moist crumb. Store in an airtight container for up to five days at room temperature or freeze for up to three months.