How to make two-ingredient ice cream bread

From ice cream to cake in under an hour (Picture: Laura Abernethy)

In the cold weather, ice cream might not be your go-to treat but now you can enjoy the flavours you love in a delicious sweet bread instead.

This is one of the easiest recipes there is and you can customise it with whatever ice cream you want.

All you need is a tub of the stuff and some self-raising flour. In terms of equipment, you need a loaf tin and some greaseproof paper.

While it’s described as a bread, it’s cake like – a bit like the old lockdown staple, banana bread.

It’s not a very tall cake but it is light and fluffy (Picture: Laura Abernethy)

It’s also great for if you ever end up accidentally melting a tub of ice cream as it works best when it’s completely liquidised.

You do need to have a little patience though as it’s best to let it defrost natually – using a microwave can mean the cake ends up being much denser.

To make it even better, you don’t have to stick to one type of ice cream. We used a cookies and cream ice cream from Iceland, which includes two slightly different variations in one tub, but you could go for a chocolate and strawberry or whatever you want.

Simply divide the measurements depending on how many types you are using.

The ice cream we used (Picture: Laura Abernethy)
The ice cream we used had two slightly different types in one tub (Picture: Laura Abernethy)

Your ice cream might include extras like cookie dough or chocolate chips that taste great when mixed through the batter, but if not, you have the option of adding your own extras.


  • 300g melted ice cream
  • 150g self-raising flour
  • Optional – chocolate chips, sprinkles or anything else you want to add to the bread.


Preheat your oven to 180C/Gas mark 4. Grease and line a loaf tin.

Make sure your ice cream is completely melted (Picture: Laura Abernethy)

Make sure your ice cream has completely melted. Add flour to the bowl and fold it in gently. Do not overmix – once the flour has all disappeared, stop mixing.

Adding the flour. As we had two types of ice cream, we added half the flour to each (Picture: Laura Abernethy)
The batter with the flour mixed in (Picture: Laura Abernethy)

If you’re adding any optional extras, fold them into the mix.

The batter in the tin (Picture: Laura Abernethy)

Pour the batter into the loaf tin and smooth it out.

If you’re using two types of ice cream, add one spoonful of each into the tin at a time and swirl them together at the end.

Put the tin in the oven for 30-35 minutes. The cake will only rise slightly.

The cake once it’s baked (Picture: Laura Abernethy)

Once cooked, allow to cool then slice it up and enjoy.

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