If you’ve never made ice cream bread before, you are in for a whirly, swirly treat that will soon become a household favorite. This Ben & Jerry’s ice cream bread recipe is easy to make — just two ingredients! — and makes for a euphoric Ben & Jerry’s-approved snack or dessert. It’s composed of two parts, the chocolate ice cream bread swirl and the cookie dough ice cream bread swirl. Together, they’re ready to dominate dessert!
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For 2-Ingredient Ice Cream Bread Now!
4 Ice Cream Bread Tips
We’ve found that there are 4 keys to making the best ice cream loaf cake:
- Fully melt the ice cream before incorporating it into the batter. With fully melted ice cream, the bread will cook evenly and have a smooth texture.
- Plan ahead and let your ice cream melt naturally, as opposed to melting it in the microwave. Microwaves change the molecular structure of the ice cream, which will impact the ice cream bread’s texture.
- Smooth out any lumps as you stir the mixture. But . . .
- . . . don’t overmix! Stir until the flour is fully incorporated, but not much longer.
What equipment do you need for making your ice cream bread recipe? We recommend a 9” x 5” loaf pan for an ice cream loaf cake version of this recipe. Should you use a metal pan, glass pan, or ceramic casserole dish? Everyone has their preference, but the final product will be delicious no matter what, so use whatever you have on hand! You can also use a round cake pan or even a cupcake pan. Remember to adjust the cooking time accordingly: Smaller pans will require longer cooking times than larger pans, where the batter is spread more thinly. What else will you need to make ice cream bread? You’ll need two medium-sized mixing bowls, two spatulas, one to two ice cream scoops, a wooden skewer, and your oven.
What If I Don’t Have . . .
This recipe only has two ingredients: ice cream (two flavors), and self-rising flour. So what if you want to make ice cream bread without self-rising flour? Self-rising flour consists of all-purpose flour, baking powder, and salt. So it’s easy to make if you don’t have it! Combine 1 cup of all-purpose flour with 1-½ tsp. baking powder and ¼ tsp. salt. And that’s it! Triple those ratios for this ice cream bread recipe.
What if you don’t have (or don’t want to use) ice cream? Become your own Flavor Guru and experiment with making ice cream bread with Ben & Jerry’s Non-Dairy or Moo-phoria light ice cream. Let us know how it goes!
Fun Add-Ins And Variations
Want to jazz up your Ben & Jerry’s ice cream bread? Say no more! We recommend adding chocolate chips, dried fruit, nuts, or sprinkles to your ice cream loaf cake. Mix them into the batter before baking for an extra euphoric treat.
Or, try switching up the ice cream flavors for some variety. This recipe makes a chocolate ice cream bread swirled with cookie dough ice cream bread. But we also recommend these flavor combinations:
- Chocolate Fudge Brownie and Chunky Monkey
- Cherry Garcia and Chocolate Therapy
- Coffee Coffee BuzzBuzzBuzz and Vanilla
- Triple Caramel Chunk and Vanilla Caramel Fudge
- Cinnamon Buns and Oat Of This Swirled
Store your ice cream bread in an airtight container at room temperature for 3-4 days. After that, it could become dry or unsafe to eat. Pro tip: this ice cream bread recipe freezes really well — place it in a freezer bag or airtight storage container in the freezer for up to 6 months. That is, if you haven’t eaten it all!
Can I Eat Ice Cream Bread For Breakfast?
Of course! This 2-ingredient ice cream bread recipe makes a lovely breakfast or brunch food, especially for impressing guests. Serve it the same way you would danish, donuts, or cinnamon rolls. Now let's get baking!
- 1 Pint Ben & Jerry’s Chocolate Chip Cookie Dough ice cream, melted
- 1 Pint Ben & Jerry’s Chocolate Fudge Brownie ice cream, melted
- 3 cups self-rising flour, divided in half
Prep time: 15 minutes
Total time: 1 hour, 15 minutes
Yield: 8 servings
Preheat oven to 350°F. Spray a 9” x 5” loaf pan with cooking spray and set aside. Put 1-1/2 cups of flour in one medium sized bowl and the other 1-1/2 cups flour in another medium sized bowl. Add one melted pint to one bowl, the other pint to the other bowl. Stir each bowl to combine ingredients.
Using an ice cream scoop (or two if you don't want to clean it between scoops), scoop the batters into the pan in an alternating checkerboard pattern, four scoops down by two scoops across. Repeat for the second layer, topping the Chocolate Chip Cookie Dough scoops with Chocolate Fudge Brownie and vice versa. Continue until all batter has been scooped into the pan. Then take a wooden skewer or chopstick and run it through the top of the batter, making a swirly pattern.
Place the pan in the oven and bake for 50-60 minutes or until a skewer poked into the bread comes out clean. To avoid overly browning the loaf, tent aluminum foil over the top of the pan after the first 30-40 minutes.
Remove from oven and allow to cool before slicing.
Enjoy with a scoop of Ben & Jerry’s on top!