Ice Cream Bread Recipe
Ice Cream Bread Recipe photo by Taste of Home

Ice Cream Bread Recipe

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Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results. —Katherine Kuehlman, Denver, Colorado
TOTAL TIME: Prep: 5 min. Bake: 25 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 25 min. + cooling
MAKES: 6 servings


  • 1 cup butter pecan ice cream, softened
  • 3/4 cup self-rising flour
  • 1 tablespoon sugar

Nutritional Facts

1 slice: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, trace fiber), 3g protein Diabetic Exchanges:1 starch, 1/2 fat


  1. In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).
Editor's Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.
Originally published as Ice Cream Bread in Cooking for 2 Summer 2008, p37

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Reviewed Dec. 22, 2015

"Used Cherry Bourdeaux and it was excellent."

Reviewed Aug. 12, 2015

"NO STARS but I can't submit without "rating" this. Not good. I see where somebody mentioned that the recipe should read "melted" ice cream, not "softened". Maybe, but I won't be wasting perfectly good ice cream on this again. It's moist, yes, but it's also heavy and almost tasteless. Don't tell me that I did something wrong...aside from the possibility that the ice cream should have been melted...because I've been cooking and baking for more than 65 years and know how to read a recipe and follow a recipe. I'd suggest that whoever thinks this quick bread is wonderful and delicious would not be happy dining at, for instance, Four Seasons. Yuck."

Reviewed Feb. 26, 2015

"I made this verbatim. I doubled it though. It was perfect. It is moist. Even the third day. Wrapped in plastic. It's a no brainier. I would like to experiment with other flavors of ice cream."

Reviewed Mar. 15, 2014

"Made with my youth cooking class. The kids loved the concept and was certainly an easy recipe. We made different kinds with various ice cream: Chocolate M&M, Banana Split, Mint Choc Chip and Butter Pecan. I thought the stronger the flavor of ice cream, the better the bread. Overall though, even though we thoroughly mixed, the bread was dry and crumbly. Not a favorite to actually eat and received no raves from any of my students once we tasted. Fun, but not a keeper for me."

Reviewed Jan. 18, 2014

"This is a very easy recipe. I first saw it on an online baking blog wherein the blogger told us that if you do not have self-rising flour you can substitute with all purpose flour -

1-1/2 cups of all purpose flour - plus 2 teaspoons baking powder and 1/2 teaspoon salt. That is what I did. I used vanilla ice cream and dumped in some chocolate chips. Next I will try strawberry ice cream and dump in a handful of cut up strawberries. The recipe says "softened" ice cream; but it is meant to be "melted.""

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