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Ice Cream Bread

Ice Cream Bread

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Serves 4.
By Dennis W. Viau; modified from an Internet recipe.

The original recipe for this quick-bread evidently used a mini loaf pan, although the size of the bread pan was not mentioned in the recipe. For a standard sized loaf pan (9x5 inches/23x18 cm), triple the recipe ingredients. For a larger pan you might need to multiply the ingredient portions by four.

The novelty of this bread is that it uses only two ingredients.


¾ cup (3¾ ounces/106g) self-rising flour
1 cup (240ml) ice cream, melted

I used butter pecan, but other flavors would work well too.


Heat your oven to 350°F (177°C) with a rack in the middle of the oven.

Combine the flour and ice cream, mixing well. Pour the batter into an appropriately-sized bread pan and bake until lightly browned on top and a toothpick inserted into the center comes out clean —25 to 30 minutes for a mini loaf pan, longer (possibly up to an hour) for larger pans.


This is a novelty bread that would make a fun gift for friends or family. The flavor is slightly sweet with a hint of ice cream flavor. The texture is soft and light, almost like cake. Considering the cost of good-quality ice cream, it isn’t an economical bread to make.

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