I thought the email that Downtown Tom forwarded me from a distant cousin was a joke – the one that said “ICE CREAM BREAD TWO INGREDIENT (no joke!)” in the subject line.

It had to be a joke, right? The only two ingredients were 2 cups of softened ice cream and 1-1/2 cups self-rising flour. But it made sense that it would work. Ice cream is milk and eggs and sugar; self-rising flour has baking soda and salt, so all the components are technically there.

So in the interest of science, we made it. The Kids brought home Dryer’s low-fat cookie dough ice cream and regular flour for the project*,  so I added the baking soda and salt myself to make it self-rising. I didn’t have the required 8×4 inch bread pan, so I used a larger 9×5 inch. And it was bread, to be sure, but not a particular interesting or flavorful one. The dog like it, though:


So I made it again. The problem had to be the low-fat ice cream, we thought, so the second time around we used Marianne’s 1020 ice cream, a rich, luscious creamy caramel ice cream with fudge swirls and chunks of Oreo cookies that’s made locally in Santa Cruz. Oh, and I bought actual self-rising flour and an 8×4 inch loaf pan, just in case that made a difference.

I didn’t, really. It was still a lovely small loaf, dense and moist, perfectly passable but still disappointingly bland. There is something lost in translation, I suppose. We were expecting sweet ice cream flavor and all we got was, well, bread. Bread that begged for some more flavor They’d be delicious turned into French toast, for example. Or slathered in butter and strawberry jam.

Behold our ice cream breads:

ice cream bread

Not a joke, no. More of a novelty. I think it would be a fun thing to do with kids to get them excited about the possibilities of baking; it’s very forgiving and fun. Here’s the recipe:

Ice cream bread
This is a simple, forgiving two ingredient quick bread.
Recipe type: quick bread
  • 2 cups softened ice cream
  • 1 1-2 cups self-rising flour
  1. Preheat oven to 350 degrees.
  2. Mix both ingredients together.
  3. Pour into buttered 8 x 4 inch loaf pan.
  4. Bake for 30 minutes or until toothpick inserted in center comes out clean.
If you don't have self-rising flour, you can make it yourself by sifting together 2-1/4 teaspoons baking powder and ¾ teaspoon salt with 1-1/2 cups regular flour.


*I hope the low-fat ice cream choice was an accident. I certainly did not raise children who ate anything less than richly flavored, full fat ice creams. When I had it in the fridge. Which wasn’t very often.