The Best Chocolate Chip Ice Cream Bread Recipe – This moist, tender, and unique bread is easy to make with only 3 simple ingredients, including your favorite flavor of ice cream and add-ins!

Ice cream bread with chocolate chips in a yellow ceramic baking pan loaf.

Why We Love This Ice Cream Bread Recipe

This easy-to-make, and perhaps unusual, Ice Cream Bread makes a fantastic breakfast bread or afternoon snack!

The words ice cream and bread might not be things you think generally go together, but you can actually make a very easy and delicious bread with ice cream in it. That is, melted ice cream. 

Think about it… Melted ice cream is essentially milk or cream, sugar, eggs, a little salt, vanilla extract, and possible add-ins. Melt that down and add in self-rising flour and you have everything you need to make a simple bread with a light tender texture.

Top down ice cream bread loaf in slices.

Here we melted down chocolate chip ice cream, and threw in an extra handful of mini chocolate chips for good measure, then mixed it with self-rising flour. Bake and serve! 

This bread is sweet, but not overly sweet or dense like a pound cake. It is decidedly a bread, which makes it feel appropriate for smearing with toppings and enjoying any time of day.

Give this recipe a try and I’m sure you’ll enjoy making it with all sorts of combinations!

Front shot of ice cream bread loaf in slices.

3 Ingredients You Need

Although you can make ice cream bread with vanilla ice cream, strawberry ice cream, or any other flavor, I really love chocolate chip ice cream bread with extra chocolate chips. Use whatever flavor and add-ins you like best!

Recipe ingredients: container of chocolate chip ice cream. Package of mini chocolate chips.

How to Make Ice Cream Bread

Preheat the oven to 350°F. Set out a 9 x 5-inch loaf pan. Cut a piece of parchment paper to fit across the bottom and up the long edges of the bread pan. Spray the bread pan with nonstick cooking spray and secure the parchment paper across the bottom of the pan folding the extra paper over the edges. 

Set out a large measuring pitcher. Scoop and press the ice cream in the pitcher to ensure you have 3 cups. Allow the ice cream to melt and add additional ice cream if needed to make sure you have the right amount.

Ice cream melting in a large glass measuring bowl.

Set out a mixing bowl. Measure the self-rising flour into the bowl. Then pour the melted ice cream over the top.

Adding melted ice cream to a white mixing bowl with flour.

Whisk until smooth. Then mix in approximately 1/3 a cup of mini chocolate chips.

Pour the batter into the prepared pan.

Pouring batter into a ceramic loaf pan.

Sprinkle the remaining tablespoon of mini chocolate chips over the top of the batter.

Get the Complete (Printable) 3-Ingredient Ice Cream Bread Recipe Below. Enjoy!

Batter in a yellow ceramic baking pan loaf.

Bake on the center rack for 50-60 minutes, or until a toothpick inserted deep into the center comes out clean.

Ice cream bread with chocolate chips in a yellow ceramic baking pan loaf.

Allow the quick bread to cool for at least 15 minutes in the pan. Then use the edges of the parchment paper to gently lift it out of the pan.

Once the bread is fully cooled, cut and serve.

Front shot of ice cream bread loaf in slices.

Recipe Variations

  • Use different favorite ice cream flavors you like! Simple vanilla, strawberry, or use chocolate ice cream; they’re all delicious. Or get wild with it and try exciting flavors like pistachio, butter pecan ice cream, or any other varieties that entice you.
  • Make this a dairy-free recipe by using your preferred plant-based frozen dessert.
  • Use gluten-free self-rising flour for GF-friendly ice cream bread.
  • No self-rising flour? No problem! Whisk together 2 1/2 cups of all-purpose flour with 2 teaspoons of baking powder in a separate bowl before combining with the melted ice cream.
  • Add in extra goodies! In this recipe, we include mini chocolate chips. Include whatever add-ins you like such as chopped walnuts or pecans, mini caramel or peanut butter chips, shaved coconut, rainbow sprinkles, or chopped freeze-dried fruit.
Top down ice cream bread loaf in slices.

Frequently Asked Questions

Why does ice cream bread work?

Besides flour and a leavening agent (like baking powder), ice cream contains basically everything you need to make a sweet loaf of bread… Dairy, sugar, eggs, salt – it’s all right there in one handy ice cream container!

Is self-rising flour the same as bread flour?

No, these are very different kinds of flour. Self-rising flour is simply all-purpose flour with a leavening agent already added. Bread flour is heartier flour that has more protein, and yields a more dense and chewy crumb.

What do you serve with ice cream bread?

This sweet and tender bread is delightful to enjoy simply by itself as a snack or breakfast treat. But it’s also delicious to smear with softened butter, peanut or nut butter, Nutella, or other sweet spreads.

What is the best way to store bread?

Store in an airtight container or wrap the loaf tightly in plastic wrap. Homemade bread will keep well at room temperature for up to 4 or 5 days.

For longer storage, I recommend freezing the ice cream bread. First, tightly wrap the loaf in plastic wrap or secure it in a plastic zipper bag. Then wrap in a layer of aluminum foil before freezing for up to 3 months.

Hand holding a slice of chocolate chip ice cream bread.

Looking for More Fun Baking Recipes? Be Sure to Also Try:

Ice Cream Bread Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
This moist, tender, and deliciously unique chocolate chip ice cream bread is easy to make with only 3 simple ingredients, including your favorite flavor of ice cream and add-ins!
Servings: 12 slices (1 loaf)

Ingredients

Instructions

  • Preheat the oven to 350°F. Set out a 9 x 5-inch bread pan. Cut a piece of parchment paper to fit across the bottom and up the long edges of the bread pan. Spray the bread pan with nonstick cooking spray and secure the parchment paper across the bottom of the pan folding the extra paper over the edges.
  • Set out a large measuring pitcher. Scoop and press the ice cream in the pitcher to ensure you have 3 cups. Allow the ice cream to melt and add additional ice cream if needed to make sure you have the right amount.
  • Set out a mixing bowl. Measure the self-rising flour into the bowl. Then pour the melted ice cream over the top. Whisk until smooth. Then mix in approximately 1/3 a cup of mini chocolate chips.
  • Pour the batter into the prepared pan. Sprinkle the remaining tablespoon of mini chocolate chips over the top of the batter.
  • Bake on the center rack for 50-60 minutes, or until a toothpick inserted deep into the center comes out clean.
  • Allow the bread to cool for at least 15 minutes in the pan. Then use the edges of the parchment paper to gently lift it out of the pan. Once the bread is fully cooled, cut and serve.

Notes

Store in an airtight container or wrap the loaf tightly in plastic wrap. Homemade bread will keep well at room temperature for up to 4 or 5 days.
For longer storage, I recommend freezing the ice cream bread. First, tightly wrap the loaf in plastic wrap or secure it in a plastic zipper bag. Then wrap in a layer of aluminum foil before freezing for up to 3 months.

Nutrition

Serving: 1pc, Calories: 203kcal, Carbohydrates: 33g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 12mg, Sodium: 31mg, Potassium: 108mg, Fiber: 1g, Sugar: 13g, Vitamin A: 155IU, Vitamin C: 0.3mg, Calcium: 49mg, Iron: 1mg
Course: Bread, Dessert, Snack
Cuisine: American
Author: Sommer Collier
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