Yes, you heard me correct- ICE CREAM BREAD.
All is right in the world. Ice cream and self rising flour have made beautiful food love and made delicious babies. Perfectly soft bread babies.
The ice cream only slightly sweetens the bread and lends just a tiny bit of the flavor of the ice cream.
Heaven I tell you …HEAVEN
Seriously, you MUST stop what you are doing right now and make this. It takes about THREE minutes from the time you take your ice cream out of the freezer till the time that you pop it in the oven. So there are no excuses. You say you don’t have any self-rising flour? No worries, you can make your own.
For every cup of flour  add  1 1/2 tsp baking powder and 1/2 tsp salt (sift together). There you go, now you have self-rising flour.
I used Butter Pecan Ice Cream, cause that’s my fav, Â but you can use whatever flavor you want.
Chocolate, strawberry, cookie dough…my head s spinning.
ICE CREAM BREAD
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Makes One 8 x 4 loaf
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour
Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long)!
For best results..use full fat ice-cream!
Recipe source: 1001 ways to Cook Southern
omg…i cannot wait to try this!!! so quick and easy…i'm going to try it w/ weight watcher's ice cream and see if i can get the points down!!! 27.5 points for the loaf!! yum!
Sweet wounded wuffles!
you are so cool! I bet my daughter will love this bread!
I am so making this. Woo~hoo!
Only 2 ingredients ~ that's freaking crazy! Can't wait to give this bread a try!!
BRILLIANT! I can't WAIT TO try this recipe!!
I dont think bread can get any easier then an ice cream bread. What a fun way to get the kids involved too. Except my kid would just rather eat the ice cream while I made the bread.
I'm thinking chunky monkey!
This is so crazy! LOL I know what the kids and I are doing today! 🙂
oh i just LOVE this!!! so creative. so my language. lol
THAT is just some wonderful wack-a-doodle miracle of science! Do you think Frozen Yogurt would work…or would that throw a wrench into the wormhole?
OMG can't wait to try this!
can't wait to make this!!
http://lovecupcakesandjesus.blogspot.com/
I'll be trying this! Gread idea.
Recipe printing now!!! Can NOT wait to try this! 🙂 Thanks!
Oh my goodness Leslie… this is brilliant. And it combines two of my favorite things – bread and ice cream. lol I will definitely be trying this out asap (as in today)!
Genius, making this weekend for sure! Perhaps in muffins forms.
I'm forwarding this one to my wife. I know I will love it.
Ye Gods! I'm sorry I visited you today. All I need is more ice cream in yet another form!!!
2 ingredients? And I have both right this minute? I'm sunk. (You did say you were my friend, right?)
You have got to be kidding me. I heard of many strange and yummy things, but this seems just crazy–GOOD. Must try. Soon!
You've gone too far this time, Leslie! Dang I wish I had some ice cream. But every time I see it at the store and think about how stinking cold it STILL is, I pass on it. I'll try this bread next time I go in to town for supplies (about a mile away). You rule!
Ice cream bread?? My mind = BLOWN! Wow, why has no one thought of this before?
Okay, this looks fabulous. Will definitely be trying, so easy and it must taste great!!!
I don't buy ice cream, but YUMMM!!
how is this possible??!!
Crazy science!
What I would like to know is who in the world would ever think to add flour to ice cream and bake?
Sheer brilliance!
Wow, this is an awesome idea! Thanks for sharing. Ice cream + bread, can't wait to try this.
Love this recipe!
no freakin way! love this!
How did you think of this?? Genius!!
***blushingstrawberries***
I wish I did think of it, but I think the recipe has been around a while. I found it in my cookbook 1001 ways to cook southern. I have not seen it anywhere on the web, so when I saw it in my cookbook I knew I needed to get the word out about this deliciously easy recipe!!!!
This does look good, but if I'm going to pay for ice-cream I would rather not eat it in bread form.
DAMN, GIRL! My ass grew the size of a half gallon tub just looking at that!
This looks amazing. Wonder if I can use fat free ice cream!!
YUMMO!
The other Les
Leslie Loves Veggies
http://leslielovesveggies.net/
This looks Heavenly!! And so easy too! Isn't it bathing suit season coming soon??
XO
Holy delicious!! This is so exciting! I can't wait to try it with chocolate peanut butter ice cream 🙂
Just made it with vanilla ice cream, coconut and sprinkles. Wow is all I can say!!
I had NO IDEA I could make my own self rising flour! Thanks for the tip (and butter pecan ice cream is up on my favorite list as well, it's just behind heath or toffee.)
Wow – this has got to be one of the most interesting recipes I have ever seen? Only two ingredients? I must tell you if I saw this recipe in a cookbook, I would never have tried it, but knowing that you say it is heaven, I would be very willing to try it. What made you decide to try it?
Wow! I cant wait to try this one! Amazing!
my mom made this for us when i was a kid, but she called it ice cream cake–it's only natural. 🙂
Ummmm wow. That is twisted dude.
In a good way, but twisted.
**Hey Jenn thanks for your comment on my Ice Cream Bread Post. When I was flipping through the cookbook I just knew I had to try it. With 2 ingredients I knew that if it was a fail, I wouldn't be mad.
It's in the oven as we speak! I can't wait to see how it turns out! Quite a remarkable concoction..
Vanilla. Too overwhelmed with my choices at the market, so played it safe at first. I'm excited to try butter pecan and possible chocolate chip!
WOW..who would of ever thought to do this and that it would work..I so cant wait to try all of my favorite flavors.
Oh my gosh, this is amazing!
Going to need to make this!!!!
Tried it tonight with a pint of Americone Dream by Ben & Jerrys. I blew my kids' minds with a two-ingredient recipe that included ice cream. It was pretty dry after it came out of the oven, but lightly toasted with a little butter? Heaven in Phoenix.
hi leslie!! i make it today and the taste was so so good! i'm using just ordinary vanilla ice cream flavor..and 1 question here..how long the bread will be good in room temperature? or should i put it in the freezer?
😉
**amarnie_zizan**
I did not have the chance to put mine in the freezer. It was out at room temp for less than 24 hours before it was all gone in my house! I did keep it wrapped in plastic wrap. I am sure it could be at room temp for a couple of days well sealed.
**Jennifer**
Hmmm. wonder why it turned out dry? Mine was moist like a cake. Is it possible it cooked for a few minutes too long or mixed for too long? Those are usually the culprits for a dry cake or bread. Good call on toasting it though..and butter makes everything better.
I had to take a second look, but the more I looked the more I liked!
This seemed like a good idea but it was really meh. It tasted like what it was. Flour and ice cream. I expected more I guess!
**Anonymous**
Sorry it didnt turn out as you would have liked. Did you use a nice flavorful ice cream? My loaf did not have even a hint of flour taste.
Just printed off the recipe and I definitely plan to make this soon! Maybe tomorrow!
Interesting indeed…
What?! Crazy. Can't wait to try this and share.
Has anybody tried this recipe? All you all seem to be saying is, "What a cool idea!" I'd like to know if it's any good before I try it.
**Madeleine**
I have quite a few people email me about making it. One person made it with plain vanilla and said it was ok. Another person said it was a bit dry..over baking was a culprit.
Those who used flavors like butter pecan, pralines and cream another person used strawberry and they all loved it.
Leslie–Just wanted to let you know that I linked to you in my post today. I used one of your photos, too. If that's not okay for any reason, please let me know. I can remove it ASAP.
(I tried to email you via your contact link, but kept getting an error message for some reason.)
Monica
I've never even heard of this before, amazing!
Tasty idea! a definite must try!
I need to try this! There’s a great pistachio almond ice cream that I think would be perfect.
I bet the quality of ice cream makes a difference in the moist-ness and flavor too.
Thanks for sharing this!! Super cool. I tried it tonight and it didn’t really rise like I thought it would… I wonder if there’s something wrong with my self-rising flour. either way, super easy and fun!!
Thanks for your comment Mandy. It does not rise a whole lot at all, but it certainly does not stay flat. Self-Rising flour does have a shorter shelf life then normal flour. I hope it still tasted yummy!
fyi, everywhere else I looked on the internet said 1.5 tsp of baking powder/1 cup flour, but yours says only 0.5 tsp. could that be why?
Because I made a mistake. I appreciate you bringing that to my attention. I corrected it to read 1 1/2 tsp.
I must try this as I believe Ice Cream IS a food group! Yay! 🙂
Made this! Loved it! Was trying to compare it to something and I think the closest description of something similar is maybe a scone? Thank you! 🙂
2 ingredients?!?! and one is ice cream and the other is bread?!?!?! I am in love……..dont judge.
I just made this today. It turned out DELICIOUS. Moist and flavorful. Try it, it’s REAL good! Choose a REALLY
sweet and flavorful ice cream, that will help make sure the bread has a good flavor.
This looks SO cool, gonna try it ASAP!
How can this be so easy?!? Thanks for the recipe. I’m trying it this weekend!
Greetings from north of the Arctic Circle.
I tried this recipe out today with strawberry icecream & it came out looking nothing like your pic. Mine was more of a biscuit/scone consistancy. Still good but it wasn’t what I was expecting. I used softened icecream but it wasn’t melted. Would that have made a difference in the texture?
Hmmmmm. Did you use self rising flour and full fat ice cream? those are really the only things that would change the results. If regular flour is used it won’t rise at all (the loaf doesn’t rise very much with the self rising flour either) Also, its very important not to over cook.
Wow! I couldn’t believe it when i read this. Only TWO ingredients. Whats more, it works like a charm. A must try for anybody.
Oh my goodness! This looks great! I need to get the ingredients so I can make this ASAP!