All you need to make ice cream bread is ice cream and self-rising flour! Let’s make it with vegan ice cream and see if this trend is worth the hype.
Have you seen the viral ice cream bread on TikTok?! Yep, we’ve moved on from our Creami obsession (for now). Instead, we’re baking with ice cream.
I had to try it.
Ice cream + flour = bread?
To make ice cream bread, you just add self-rising flour to melted ice cream and bake it in a loaf pan. It’s like magic! But here’s why it works. If you’ve ever made quick bread, you know the main components are:
- Flour
- Eggs
- Sugar
- Fat
- Liquid
In this case, the ice cream works as the eggs, sugar, fat, and liquid. It’s not magic…just food science!
Can you make vegan ice cream bread?
I could have tested the same recipe that’s all over my fyp, but what’s the fun in that? We know that recipe works. Instead, I wanted to see if this trend works for our dairy-free and/or vegan friends.
I used dairy-free ice cream made with coconut milk for this little test, because it has the highest fat content compared to other dairy alternatives. We need fat to get the texture right.
Sciency stuff aside, I chose SO Delicious Dairy-Free Vanilla Bean Coconut Milk Ice Cream because it’s one of my favorite ice creams. I’m not even dairy-free. I just love it.
But…does it work for this recipe?
The final product was dense, slightly sweet, and undeniably fun.
Vegan Ice Cream Bread
A vegan alternative to the viral ice cream bread.
Servings: 8
Calories: 166kcal
*This recipe may contain affiliate links to products we use and love.
- 2 cups SO Delicious Coconut Milk Ice Cream or dairy-free ice cream of choice, melted
- 1½ cups Self-rising flour
- Mix-ins (sprinkles, candy, nuts, graham crackers, etc.) Optional
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Grease a loaf pan and line with parchment paper. Set aside.
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In a bowl, stir together melted ice cream, flour, and baking powder until well combined. The batter will be thick. Add mix-ins, if desired.
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Pour batter into prepared loaf pan. Top with sprinkles (if using). Bake at 350℉ for 30-35 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
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Allow the ice cream bread to cool for 10-15 minutes before slicing.
** 1 pint of ice cream is usually equal to 2 cups!
*** If you don’t have self-rising flour, just use 1½ cups flour + 1½ tsp baking powder.
**** If you want to make a non-vegan loaf, just use your favorite ice cream! Just make sure it’s nice and melty before you mix up your batter.
Serving: 1slice | Calories: 166kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Fiber: 1g
Should you make it?
This is a really fun recipe to try! I also tried it with “real” ice cream (I used Hagen Daaz matcha flavor!) and got cute little loaves both times.
It’s not as sweet as you’d think
You might assume that ice cream bread is super sweet, but it’s not! In fact, some people are saying it’s straight up bland. I wouldn’t go that far, but adding the flour does absorb a lot of the flavor. When I experimented with matcha ice cream, the matcha flavor was almost undetectable.
I didn’t mind the lighter flavor in this vegan loaf, but it’s definitely something to keep in mind. This isn’t going to taste like cake.
Would I make it again?
Honestly, probably not. MAYBE with my kids because it’s a fun, easy recipe for them to practice basic baking skills, and it blows their minds to bake with ice cream.
Personally, I’d rather just eat the ice cream. But this little experiment was still worth it!
Have you tried ice cream bread yet? What do you think?
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