Ice Cream Bread

A novel twist on quick bread, this two-ingredient ice cream bread comes together in minutes for a tasty result you might not believe without trying it. Ice cream provides the sweetness, richness, and liquid that the bread needs to come together. Self-rising flour adds a base, a touch of salt, and lift to help it rise up into a sliceable loaf. Much like our 2-Ingredient Biscuits, you really have to try this bread to believe it.

Simple, quick, and moist, this sweetened bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea. If you are lucky enough to have leftovers, toast a few slices for breakfast and serve with butter and jam.

Ingredients for Ice Cream Bread

To make this bread, you'll need only ice cream and self-rising flour. The type of ice cream is up to you—any flavor, whether vanilla, chocolate, strawberry, or rocky road, is welcome—but make sure it's a standard ice cream variety; fat-free or reduced-sugar ice cream shouldn't be used for the best results.

The ice cream should be softened before using. Let it sit at room temperature until softened, and give it a mix to make sure all lumps are worked out before the flour is added. This will help keep the batter from becoming overworked and rubbery when baked.

How To Make Your Own Self-Rising Flour

Want to make this bread, but you don't have self-rising flour on hand? You can save yourself a trip to the store by making your own:

Just whisk to combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every cup of self-rising flour needed. If you're looking for a texture similar to White Lily, which has a lower protein content and makes for a fluffier, lighter loaf, use pastry flour in the place of all-purpose.

How To Make Ice Cream Bread

This bread comes together quickly for results you won't believe until you see it. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 350°F. Grease and flour an 8- x 4-inch loaf pan; set aside.
• Step 2. Stir together ice cream and flour until just combined. Spoon into loaf pan.
• Step 3. Bake for 40 to 45 minutes. Remove from pan, and cool on a wire rack.

Variations for Ice Cream Bread

As if ice cream bread wasn't fun enough to begin with, the flavor options are endless. Grab your favorite ice cream flavor, and add some mix-ins for your own customized loaf. Here are some ideas to get you started:

• Use strawberry ice cream and fold in sliced strawberries.
• Use peanut butter ice cream and fold in chopped candy bars.
• Use chocolate ice cream and fold in chocolate chunks.
• Use cookies and cream ice cream and fold in chopped Oreos.
• Use caramel ice cream and fold in toffee bits.
• Use vanilla ice cream and fold in frozen blueberries and lemon zest.

Remember when adding mix-ins: stay away from anything liquid-based, which might affect the texture of the final loaf.

Add icing: No matter what flavor of ice cream you choose to use, top your ice cream bread with a creamy glaze or chocolate ganache for an impressive dessert everyone will think took hours to make.

How To Serve Ice Cream Bread

Serve ice cream bread sliced for afternoon tea or dessert, or plate up for breakfast slathered with butter and jam. Accentuate the subtle flavor of ice cream by toasting each slice and topping with a dusting of confectioners' sugar and a scoop of ice cream for a decadent twist.

How To Store Leftover Ice Cream Bread

Wrap leftover ice cream bread and store in the refrigerator for up to five days, or wrap individual slices (for quick thawing) and freeze for up to 3 months.

Editorial contributions by Katie Rosenhouse.