I'm not a huge fan of the two-ingredient recipes (or three-ingredient, etc) posted by your friend's cousin's brother's aunt on social media, mostly because those recipes usually involve a box mix or can of some kind. I like having more control over what goes into my recipes. But sometimes there's a winner, and friends, this ice cream bread is it.
If you're looking for a fun and easy kitchen project that kids can help with? Ice cream bread. A quick bread recipe with two ingredients that you actually have in your house? Ice cream bread. An easy recipe that you can customize to your heart's content? Definitely ice cream bread.
Here's what you need for two-ingredient ice cream bread: ice cream and self-rising flour.
That's it. No sugar, no eggs, no dairy, no baking powder or salt. Why? Well, all those things are already in your ice cream or the self-rising flour. It's a brilliant kitchen hack that you can use when you're out of an ingredient like eggs or milk, or whenever you want to create something fun.
One of the best things about this recipe is that the flavor of ice cream you use is totally up to you. Of course vanilla works, but so does chocolate. Want to try butter pecan ice cream? Or maybe strawberry ice cream? I mean, pick your favorite Ben & Jerry's flavor and see what happens.
One caveat: while you can try this bread recipe with non-dairy or low-fat ice cream, it doesn't work as well. It doesn't mean you shouldn't try it, but be aware that the result may not be as moist and tender. The same thing goes for a gluten-free version - you can make this recipe with gluten-free flour, but you'll need to add the baking powder and salt.
I should also note that this recipe calls for self-rising flour, not all-purpose flour. You can use regular flour, but you'll need to add the baking powder and salt, which sort of takes us outside the two-ingredient boundary.
You can also add mix-ins if you like. Sprinkles turn the ice cream bread into a festive treat, while chocolate chips add more sweetness. Or you can use an ice cream flavor with the mix-ins already added. It's completely up to you!
Prep Time: 10 minutes |
Cook Time: 40 minutes
2 cups softened ice cream
1 1/4 cups self rising flour
Let the ice cream soften in a large bowl. Once you've got mostly melted ice cream, stir in your flour. Mix until it's well combined and add in any extras.
Line a loaf pan with parchment paper and spray it with cooking spray. Pour the batter into the loaf pan. You can also use a muffin pan; remember to adjust the overall cooking time.
Bake for 35-40 minutes; test it with a toothpick (if the toothpick comes out clean, the bread is done). Muffins will take less time; start checking after 20 minutes, depending on the size of your muffin pan. Let the ice cream bread cool on a wire rack.
Serve with a drizzle of caramel or hot fudge, or even another scoop of ice cream!