Ice Cream Bread – does it work?

You may have read about “magical” ice cream bread recently – or maybe you’ve heard of it before? I stumbled across it here, and followed the trail to a recipe here. The idea is that you simply mix ice cream with self raising flour, bung it in the oven and you get sweet, delicious bread. Sceptical? So was I…

This recipe from The Hungry Housewife says to use two cups of ice cream to one-and-a-half cups of self raising flour, mix and bake in a loaf tin at 350F (about 175C) for about 45 minutes.


Apparently full-fat ice cream works best, and you can use any flavour you like, so I decided to try it with Bulla Cookies & Cream. Yum.


So, ice cream and flour in a bowl…

icb3 …mix it together when the ice cream has softened and it forms a gloopy (grey) paste. Put it into a loaf tin (I coated mine with cooking oil spray first) and bake. After 35 minutes it looked done and a skewer came out clean so I took it out to cool.

icb4 The end-result was nowhere near as risen or smooth as in the pictures accompanying the recipe, and I wonder if this was because my ice cream wasn’t completely melted when I mixed it.


Well…it looks like bread. It has the texture of cake. It tastes of…not a lot really. Would be better covered in butter…but this applies to bread too. Perhaps I should have tried with a stronger flavour of ice cream, like chocolate.

Not a complete disaster, but I won’t be trying again. Let me know if you have more luck.