Ever heard of melted ice cream bread? I posted this a while back, but apparently it a thing on TikTok. I will never know. I tried logging on to TikTok once and couldn’t stop watching it, so I figured it was best to avoid. But I’d love to see how they made the ice cream bread.
To make this version, you take a pint of melted ice cream, mix it with 2 cups of self-rising flour and bake it into a quick bread. It sounds too good to be true, but the mixture bakes into a cross between quick bread and pound cake.
And you can vary the flavors! I made this loaf using McConnell’s Sea Salt Cream and Cookies, a homemade version of self-rising flour and chocolate chips.
Weigh the Ice Cream
To make melted ice cream bread, you’ll need to use premium or homemade ice cream rather than ice cream with air and fillers. A 2 cups volume measurement should weigh 16 oz.
Ice Cream Bread Tips
The bread is sweet, but to make it dessert-worthy it needs chocolate chips, dried fruit or a sprinkling of sugar on top. I don’t recommend adding sugar to the batter because it might throw off the composition of the loaf. Then again, that’s going to vary anyway depending on how much sugar is in the brand of ice cream you use. For now, I recommend using a good amount of add-ins like chocolate chips, berries and maybe nuts.
Picture of the Batter
Here’s a picture of the batter. There’s no baking soda, so it’s very pale – another reason to jazz up the appearance with chocolate chips or a sprinkling of sugar.
Loaf size can be altered. The original version calls for a pint (2 cups) of ice cream and is baked in a 9×5 inch pan. I like using an 8×4 inch pans, so I used 1 1/2 cups (12 oz) of ice cream, 1 ½ cups flour, etc. etc. Bake time was about 45 minutes.
Melted Ice Cream Bread
- 1 1/2 cups all-purpose flour (190 grams)
- 1 1/2 teaspoons baking powder
- 3/8 teaspoon salt
- 1 1/2 cups 12 oz melted premium ice cream** (336 grams)
- 1 cup chocolate chips or other add-in
- Sparkling Sugar or Cinnamon Sugar
- Preheat oven to 350 degrees F. Grease and flour an 8×4 inch loaf pan.
- In a mixing bowl, thoroughly mix together the flour, baking powder and salt.
- Weigh your melted ice cream to make sure you have 12 oz by weight.
- Pour the ice cream over the dry ingredients and stir with a heavy duty scraper until mixed. Do not over beat, just stir thoroughly.
- Fold in the chocolate chips or whatever add-ins you like.
- Scrape the thick batter into the pan and sprinkle top generously with sugar.
- Bake for 45 minutes or until a skewer inserted in the center comes out clean.
- Let cool completely before serving.
Wow, goes to show you everything old is new again, right? That, plus everything used to be a Bake-Off recipe.
Juli, thanks for being adventurous and trying it. I’m debating whether or not to make a batch using McConnell’s Double Peanut Butter Chunk ice cream. Part of me wants the bread, but part of me wants to keep the ice cream. A coffee version sounds good too.
Just made this with coffee ice cream and mixed in Heath bits – so good!
Haven’thad this in 6 to 8 years…. a neighbor (since moved away) used to make it (I think she was trying it with EVERY ice cream flavor available – and she’d often drop a few slices off at our house) and the majority was very tasty; however, she did NOT like nuts etc. in anything so some were not as attractive! I remember a black raspberry one – no! I’ll have to think about giving it a try.
I remember that ‘scratch’ cakes with melted ice cream were finalists in PBO .. way back. At the time I had never heard of this!
I totally agree with you about the appearance of the smaller loaves, and I’m so happy to learn this new tip about using the smaller loaf pans for Bundt cake recipes. I’ve started compiling all your greatest tips in a personal document (such as baking muffins at a higher temp to start), and this new tip will definitely get saved there… Unless I can talk you into starting a new section on your blog for general tips.
Rebecca, was yours the kind that calls for cake mix? I’ve used melted ice cream in cake mix recipes, but this was the first scratch cake.
Darlene, I’m so glad you are enjoying the 8×4 inch size pans. I used to always use 9×5 inch (or even slightly larger) pans which resulted in stubby loaves. Using the slightly smaller pans really makes a more stately (though smaller) loaf. Also, the 8×4 inch pans work perfectly when you halve almost any standard Bundt cake recipe.
Following your previous recommendation to try baking in the smaller loaf pans, I bought two when they were on sale this past spring. I finally tried them last week with a zucchini bread recipe and love the results. I’d rather have a smaller loaf with a higher crown than a bigger loaf with a flatter top. Great suggestion!
Sounds delicious! I used to make a bundt cake with melted ice cream (dreamsicle) and cake mix (vanilla). II like the sound of this better as I don’t have to buy a mix.
I saw this on Twitter and thought wow! What a fab idea. I love that this ice cream bread looks like a loaf, so cool (no pun on the melted ice cream intended!). Fab recipe. Sammie http://www.feastingisfun.com