Coffee Ice Cream Bread

Have you guys heard of this thing called a 2-ingredient ice cream bread?  This was a completely new-to-me recipe that my coworker in London introduced me to.  Basically my coworkers and I talk a lot about food.  This is the foundation of our friendship.  And we talk a lot about work too, but that is not what this blog post is about.

I was immediately intrigued by the idea and set about making this bread.  I detest vanilla ice cream unless it has mix-ins or is covered in chocolate/caramel/booze/etc.  So, being the caffeine freak that I am, I snatched up some coffee ice cream while I was stocking up on movie theater popcorn in Trader Joe's.  That popcorn is my new "thing".  A TJ's cashier once wondered aloud why I needed 4 large bags of popcorn.  I told him this was my weekly supply.  Let's cool it on the judgement.  But once again, that's not what this blog post is about!

My mind is still processing how this recipe works, but at a basic level, all the required ingredients for baking a bread-type food item are present so why shouldn't this work out?  I am convinced the hardest part of making this bread is waiting for the ice cream to melt.  It's torture!  I actually left the ice cream out for a few hours the evening before I made this, and then just popped it in the refrigerator until I needed it the next morning.  I also spotted a recommendation to add mix-ins to the bread.  As mentioned, I love a good mix-in, so I couldn't resist tossing in some milk and white chocolate chips as well.

How did it taste?  OK, to be honest, it's not going to be the best bread you've ever made, mostly because we're not using fresh ingredients.  Ice cream from the grocery store can only be so "fresh".  But was it edible?  Yes.  Was it tasty?  Yes.  I think it's worth giving it a shot.  I'm not sure I'd make it again myself because I know I can make a tastier bread from scratch.  But if you are looking for a flavorful shortcut, then this is a good bet!


Coffee Ice Cream Bread
very slightly adapted from Buzzfeed

Print Recipe

  • 1 pint (2 cups) melted ice cream (you can use any ice cream, but low-fat & dairy-free ice cream do not work well)
  • 1 1/4 cup self-rising flour
  • 1/4 cup white chocolate chips, optional
  • 1/4 cup milk chocolate chips, optional

1) Preheat oven to 350 degrees F.  Prepare a loaf pan by lining with parchment paper and spraying with cooking spray.  Set aside for later.

2) In a large bowl, mix together the melted ice cream and the self-rising flour.

3) Stir the selected mix-ins into the batter, if using mix-ins.

4) Pour the batter into the loaf pan.  If desired, sprinkle a few of the add ins on top of the batter.

5) Bake for 30-35 minutes, or until the bread is golden brown at the edges.

6) Allow the bread to cool to room temperature before slicing into pieces.