What’s better than ice cream? ICE CREAM BREAD!!! Only a handful of ingredients and ice cream is all it takes to make a delicious chocolate ice cream bread loaf.
First thing is first, let’s get it out of the way. This is a recipe for chocolate ice cream bread. Not chocolate ice cream cake.
I originally saw it in Taste of Home magazine and in Googling for the recipe, I also found In Katrina’s Kitchen version. I loved her idea of making ice cream bread in a bundt pan instead of a loaf. So much more festive!
So I took the two and made my own version, but without the whole self rising flour. How many people really have self rising flour lying around? Not me!
I really do enjoy ice cream, but as I get older, the darn stuff hurts my teeth. I end up sucking it down, not able to savor it on my tongue before wincing.
With ice cream bread, I get all the flavor and deliciousness of ice cream but with none of the tooth sensitivity.
Ingredients
You only need THREE simple ingredients to make this super easy chocolate ice cream bread.
- Chocolate ice cream – You want this to be softened for about 15-20 minutes on the counter. However, you don’t want melted ice cream.
- Self-rising flour – If you don’t have self rising flour, sift together three cups of all-purpose flour with 1 1/2 tablespoons baking powder and 1 1/2 teaspoons salt.
- Mini chocolate chips – These are optional, but I love a little sprinkling on top for extra chocolatey flavor.
Recipe Variations
There are plenty of ways for you to make this chocolate chip ice cream bread your own using your favorite ice cream flavors. Here are a few ideas.
- Strawberry – Use strawberry ice cream instead of chocolate, and sprinkle freeze-dried strawberries on top instead of chocolate chips.
- Funfetti – Use vanilla ice cream with rainbow sprinkles on top for the fun birthday bread of your dreams.
- Butter pecan – Use butter pecan ice cream and top the batter with chopped pecans before baking.
How to Make Ice Cream Bread Recipe
You are going to love how easy it is to make this quick bread.
- Prepare oven and pan. Preheat the oven and coat an 8-inch loaf pan with vegetable shortening or cooking spray. Set aside.
- Combine ice cream and flour. In the bowl of your stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, or by hand, stir the softened ice cream with the self-rising flour until smooth with no lumps. Do not overmix.
- Add batter to pan. Pour the batter into the prepared loaf pan. Top with the mini chocolate chips.
- Bake. Time will depend on the oven. Use the toothpick test for a clean poke.
- Cool on a wire rack. Invert and remove from the loaf pan. Cut into slices using a serrated knife.
How to Use Chocolate Ice Cream Bread
So other than top your chocolate ice cream bread with whipped cream and enjoy it plain, you can also do these fabulous things with it:
- Make French toast! Add some cocoa to your egg batter and fry it up for breakfast!
- Ice Cream Sandwiches– what better to make ice cream sandwiches than ice cream bread?
- Peanut Butter and Jelly Sandwiches– Oh yes. Chocolate ice cream bread slathered with peanut butter and raspberry jelly. Pure heaven.
Storage and Freezing
How to Store Chocolate Ice Cream Bread
Leftovers will stay for up to three days as long as it is stored in an airtight container. You can keep it at room temperature or in the fridge.
Can I Freeze Ice Cream Bread?
You sure can! Store in an airtight container or freezer bag and it will last for up to three months.
Frequently Asked Questions
Please note that we have never tried this recipe with NO CHURN ice cream, only with old fashioned, cream based, so we can’t tell ya if it works or not.
No churn is made with sweetened condensed milk and whipped cream versus traditional that is made with heavy cream and milk.
Homemade Ice Cream Recipes
There’s nothing better than a cold scoop of ice cream on a hot day. Here are a few of our favorites.
Homemade Ice Cream Sandwiches
Homemade Mango Ice Cream
Maple Ice Cream Recipe
Chocolate Ice Cream Bread
Ingredients
- 2 cups chocolate ice cream , softened for 15-20 minutes
- 1 1/2 cups self-rising flour*
- 2 tablespoons mini chocolate chips
Instructions
- Preheat the oven to 350°F. Coat an 8-inch loaf pan with vegetable shortening or cooking spray. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, or by hand, combine the softened ice cream with the self-rising flour until smooth. Do not overmix.
- Spread the batter into the prepared loaf pan. Top with the mini chocolate chips.
- Bake for 35-35 minutes, depending on the oven. Use the toothpick test for a clean poke.
- Cool on a wire rack for 20 minutes. Invert and remove from the loaf pan. Cut into slices using a serrated knife.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Check out chocolate ice cream recipes for National Chocolate Ice Cream Day from all of my foodie friends!
Links below!
Chocolate Ganache Ice Cream by Ashlee Marie
Chocolate Cookie Dough Ice Cream by Creations by Kara
Brownie Ice Cream Sandwiches Crumb
Dairy-Free Chocolate Ice-Cream in a Bag by Premeditated Leftovers
Strawberry Chocolate Ripple Ice Cream by An Italian in my Kitchen
Chocolate Ice Cream Cupcakes by Real Mom Kitchen
Blender Chocolate Peanut Butter Banana Ice Cream by 365 Days of Slow Cooking
Mint Chocolate Chip Ice Cream by Simply Stacie
Is it possible to add a bit of stevia or maple syrup to sweeten it so it tastes more like a cake? Or will that mess up the texture.
Additionally, could I use a square pan instead? I unfortunately don’t own a bundt pan. Will I need to adjust the temperature/time?
You can add a little more sugar if you’d like but this will just make it sweeter, not change the texture. It does need to be made in a thick pan- bread pan or bundt pan. A square pan is possible, but I don’t even know where to start with cooking time. Probably too much batter for a 8×8 or 9×9.
Sounds yummy, I’ll try it for Father’s Day. Hubs loves chocolate ice cream. He also has trouble with cold things hurting his teeth. He has started using Sensodyne tooth paste and it has really helped. Don’t know if I can use name brand items but if not just look in the tooth paste aisle for sensitive teeth at a drug store. He is gonna love this cake! Dee
Hi Diann! Let me know what you think. Just remember it is much more of a bread than cake, so it isn’t terribly sweet (hence the frosting) however, I prefer it that way. I’ll give that toothpaste a try. Thank you for the suggestion!
Fabulous! A perfect recipe for this summer. Really a Inspired Stuff – Thanks!
This sounds like so much fun. My granddaughter will have so much fun making this! Thanks for sharing. And I agree, the Bundt pan is the way to go.
Wishes for tasty dishes,
Linda
Oh how interesting! I’ve never hear of this before but it sounds utterly delicious!
You got me craving Jessica!! This Icecream bread screams my name out!!
My mind is blown! I have never heard of ice cream bread but now I want some. My banana bread is paling in comparison.
Can I just say how fun and yummy this looks! It’s a birthday party on a plate! Woo hoo!
I love this unique recipe! I’m so trying it. I love the idea of french toast!!
Thank you! It is a fun recipe, I’ve wanted to try it try ver since I saw it in Taste of Home years ago. It didn’t disappoint.