Funfetti Ice Cream Bread is a fun way to make tasty quick bread! It’s easy to make and you can mix & match different ice creams and toppings!
Why We Love Funfetti Ice Cream Bread
- Making bread with ice cream? How fun is that!?! This 2 ingredient ice cream bread is so simple to make! Since you only need self-rising flour and your choice of ice cream, you can make a ton of different combinations!
- You only need two bowls and a loaf pan to make this bread, so mixing and cleaning up is a cinch.
- There’s no need to wait for the dough to rise and no resting time. You just mix, pour, and bake. Making this a great bread to bake up when you’re short on time or the kids want to help you cook something fun.
- The icing and sprinkles on top are where all of the sweetness is, as the bread itself only has a light taste to it. This bread makes for a great snack when you only want a little sweet treat!
Ingredients You’ll Need to Make Ice Cream Bread
FLOUR: To make this bread you will need self-rising flour. Self-rising flour has all of the necessary ingredients in it already to make the dough rise, so it is important that you do not use all-purpose flour instead.
ICE CREAM: Pick up your favorite full-fat, regular sugar ice cream, like vanilla, and let it sit out to soften ahead of time. Low-fat, dairy-free, and sugar-free ice creams won’t work for this bread.
SPRINKLES: Of course, you need rainbow sprinkles for funfetti! Lots of them.
ICING: Grab some powdered sugar, a little milk, and vanilla extract.
How to Make Ice Cream BreadJump to Recipe
STEP 1 Preheat the oven to 350 degrees F and spray a loaf pan with non-stick spray. In a medium bowl, combine the softened ice cream and self-rising flour and mix just until you no longer see dry flour, that way you don’t over-mix.
STEP 2 Pour the batter into the prepared loaf pan, and spread it into an even layer.
STEP 3 Bake for 40-45 minutes, or until a tester comes out clean. Allow the bread to cool completely on a wire rack before icing.
STEP 4 In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Spread this over the bread and top with sprinkles.
Tips & Tricks
- You can use an 8-inch x 4-inch size loaf pan or a 9-inch x 5-inch loaf pan. So grab whichever you have on hand because both sizes will work just fine for this bread.
- Remember to use full-fat ice cream for this recipe. Specialty ice creams like Rebel and Halo and sugar-free varieties will not work for this bread.
- Interested in trying out other flavors of ice cream? Go for it! Combine your favorite flavors, such as chocolate ice cream with chocolate chips sprinkled on top, or strawberry ice cream with white chocolate chips. Cookies and cream ice cream and butter pecan with your choice of toppings would be great too. Remember that the toppings are where the sweetness is so don’t be shy!
- Store this bread in an airtight container in the fridge for up to four days or once cooled, wrap it tightly in plastic wrap and freeze it for up to three months.
Ice Cream Bread Recipe FAQ
What does Ice Cream Bread taste like?
You would think that adding sweet, sugary ice cream to the bread mix would make the finished bread taste pretty sweet as well but it actually doesn’t. When making bread from scratch there is typically sugar and dairy added to the flour mix, and you end up with a loaf of bread that is wonderful, but not sweet. That’s where the topping comes in. The icing and sprinkles give this ice cream bread just a little fun sweetness so that it has dessert vibes but isn’t a full-on dessert.
What does adding ice cream to bread do?
The self-rising flour has the leavening agents already in it and the full-fat ice cream has all of the dairy and sugar in it that bread needs, which is why this two-ingredient quick bread is so great and easy to make. Adding ice cream to a bread mix is just a fun shortcut when making a quick bread, especially since you don’t need to be concerned about the temperature for yeast and rise time. If you choose other flavors or colors of ice cream your bread will have a different look, which can also be fun when making homemade bread.
How do I make my own self-rising flour?
All out of self-rising flour? It’s easy to make your own self-rising flour at home, without spending more money on a separate ingredient! For every cup of all-purpose flour, you would add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
So for this recipe, whisk together 1 1/2 cups of all-purpose flour, 2 1/4 teaspoons of baking powder, and a little under 1/2 teaspoon of salt. Once this is done, follow the recipe as written below to make fantastic Funfetti Ice Cream Bread!
Funfetti Ice Cream Bread
- 2 cups ice cream softened (see note)
- 1 ½ cups self-rising flour
- 2 tablespoons rainbow sprinkles plus more for decorating
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Spray the inside of a loaf pan with non-stick cooking spray and set it aside.
- In a medium mixing bowl, mix together the softened ice cream and flour just until combined. Fold in the sprinkles with a rubber spatula until evenly combined. Pour the batter into the prepared loaf pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and cool completely on a wire rack.
- Once the bread has cooled, whisk together the powdered sugar milk, and vanilla until smooth and your desired consistency is reached. (To thicken the icing, add more sugar. To thin it out, add more milk.)
- Remove the ice cream bread from the pan and spread the icing over the top of the loaf. Then top with sprinkles before letting the icing set up for at least 5 minutes. Cut into slices and enjoy.
- I like to use vanilla ice cream for funfetti bread. If you leave out the sprinkles, you can use any flavor of ice cream that you like to make ice cream bread. Just make sure that you use full-fat ice cream. Sugar-free or specialty brands like Rebel and Halo won’t work.
- You must use self-rising flour for this recipe to work. If you don’t have any on hand, you can make your own by whisking together 1 ½ cups of all-purpose flour, 2 ¼ teaspoons of baking powder, and a scant ½ teaspoon of salt.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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