This Recipe For Ice Cream Bread Has Become Very Popular And You’re About To Taste Why…

Ice cream bread is a seemingly-simple, two-ingredient recipe. Much like dump cake, ice cream bread seems to have risen to popularity thanks to the promise of ease: you simply mix melted vanilla ice cream and self-rising flour, pour it into a pan, and bake.

In theory, it should work. Vanilla ice cream contains eggs and sugar, and self-rising flour includes all-purpose flour, salt, and baking powder, which gives you a recipe for a very basic quick bread. But the resulting bread was flat, dense, and flavorless.

Until it was tested by Epi Test Kitchen, where it was tested, and tested, and—finally—improved.

First, I swapped out the plain vanilla ice cream (classic, but boring) for flavor-packed butter pecan ice cream, which added notes of caramel as well as crunch from the pecans. Those flavors got me thinking of banana bread, and the more I thought about it, the more bananas made sense: they would add moisture and sweetness that the ice cream bread desperately needed. But when I made a batch of the bread with four mashed bananas (the same amount used in Our Favorite Banana Bread), the result was way too wet and gooey.

Four bananas didn’t work, so for round two I tried out just two bananas. That loaf was much too dry. Feeling like I had come down with a serious case of Goldilocks syndrome, I finally settled on three bananas.

Ice Cream Bread 1

I had a moist banana bread now, but I still felt the texture could be better. So I started adjusting the amount of flour in the recipe. Three more loaves went into the oven: one with 1 cup of flour, one with 1 1/4 cups of flour, and one with 1 1/2 cups of flour. Texturally, the loaf with 1 1/2 cups of flour was the best, with a a pretty doomed top and a tender crumb. But the loaf with 1 1/4 cups of flour tasted better—that extra 1/4 cup of flour in the other loaf absorbed too much of the banana’s sweetness. Which meant it was time to think about sugar.

Ice Cream Bread 2

You’d think that three bananas would provide a good punch of sweetness, but no matter how ripe the bananas were, the bread lacked the level of sweetness that something called ice cream bread should have. So in went a 1/4 cup sugar, and voila! Ice cream bread—albeit with a couple more ingredients—that the Internet’s going to want to make again and again.


If you know someone who might like this, please click “Share!”