Your New Favorite Bread Recipe Has Only 2 Ingredients (2024)

When I first heard about ice cream bread, I was as skeptical as you might be right about now. How could two ingredients (softened ice cream and self-rising flour) bake up into… bread? But when I sat down and wrote out the ingredients that make up ice cream (cream, sugar, eggs) and self-rising flour (flour, salt, baking powder), I realized something—I’d just written out an ingredient list for quick bread. It’s important to note the difference in flours such as bread flour vs. all-purpose flouras they aren’t all the same.

In other words, it’s a cook’s most clever shortcut to baking quick bread!

The ice cream bread experiment

I heard aboutthe magic a talented food blogger worked with ice cream and self-rising flour, and I simply had to try it myself. I started with the Taste of Home recipe for Ice Cream Bread. It calls for:

Since a friend had dropped off some Haagen-Dazsas a “thank you” for dog-sitting her pup, that’s what I used. It was frozen solid, so I microwaved it to soften the ice cream. After measuring out a cup and mixing in 3/4 cup of self-rising flour and a spoonful of sugar, I had a thick and heavy batter. I poured everything into a loaf pan and baked at 350°F for 25 minutes.

The result: a super moist, coffee cake-like loaf. It wasn’t quite as sweet as I’d hoped, but I figured that was more about the ice cream flavor than anything else. For my next ice cream bread attempt, I decided not to use any added sugar at all to be more true to the notion of using precisely two ingredients. And guess what? I couldn’t tell the difference! Neither could my teenage son or his three friends, who gobbled up both—without any toppings at all—over the course of a single day. Clearly, it was a crowdpleaser as it went along perfectly with my bread puns!

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Then I used Cherry Garcia…

The very next day, I went out and bought a pint of Ben & Jerry’s Cherry Garcia because I was curious about how the bread would turn out with cherry and chocolate chunks. This time, I let the ice cream melt on its own before mixing in the flour, which created an airier, less gloppy batter. I also used no additional sugar.

The result: The chocolate sank to the bottom and caramelized slightly, while the cherries remained aloft. But more importantly, the texture was moist and tender, just like the Bourbon Praline Pecan version, although my taste-testers (same teenage boys again) said that even without the extra sugar, the taste was sweeter than they expected bread to be. I couldn’t argue.

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How about store-brand butter pecan?

It wasn’t until I used a store-brand butter pecan that I really got into my ice cream bread groove. Perhaps it was the simplicity of the butter pecan flavor, or perhaps it was a slightly lower fat content, but the butter pecan version literally astounded my taste testers. “It’s like something you’d find in the bread basket at a fancy little inn upstate,” said my foodie-friend Lisa as she slathered it with soft, creamy butter. (She took another slice to go before she left!) As for the teenage boys, they were content to gobble it up plain.

I decided to bake up another batch, but this time in a tart pan.It delivered the same great taste, but it took only 20 minutes to bake because it was thinner. And a pie-shaped wedge formed the perfect base for a scoop of the same butter pecan that I’d used in the bread, plus a drizzle of dark chocolate fudge sauce. Yum!

The takeaways

Ice cream bread is a total win, no matter what flavor and is sure to compete for the top spot along with other fan favorites like Hawaiian bread! That being said, I did learn a couple of things:

  • I’m a fan of the simpler flavors (without ribbons or significant chunks) because the results are more predictable. You don’t have to worry about chocolate chunks falling to the bottom of the pan.
  • You don’t need to add any sugar, so it’s a true two-ingredient recipe.
  • For an airier texture, allow the ice cream to soften on its own rather than microwaving.

With only ice cream and self-rising flour, this recipe bakes up into a moist and tender cake-like bread with a subtle sweetness. It pairs equally well with a pat of butter, a scoop of ice cream, or a heap of fresh berries and a dollop of fresh whipped cream. Next, don’t miss these 13 secret ingredients for irresistible cookies.


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Your New Favorite Bread Recipe Has Only 2 Ingredients (2024)


How many ingredients should bread have? ›

In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread.

What are the 3 main ingredients of quick breads? ›

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.

What are 2 tips to successfully making quick breads? ›

6 Tips for Successful Quick Bread
  1. Tip 1: Follow the Recipe Closely. ...
  2. Tip 2: Don't Overmix the Batter. ...
  3. Tip 3: Use Room Temperature Ingredients. ...
  4. Tip 4: Preheat Your Oven. ...
  5. Tip 5: Don't overbake the bread. ...
  6. Tip 6: Let the bread cool before slicing.
Feb 20, 2024

What is one important ingredient in baking bread? ›

Enzymes, starch and yeast are key ingredients for making bread. Here we explain commonly used ingredients and the reasons why they are used to make the bread we buy from the supermarket. Enzymes are proteins which catalyse, or speed up, biological reactions. Several enzyme catalysed reactions occur during breadmaking.

What are the 4 main ingredients in bread? ›

There are only four yeast bread ingredients you really need: flour, yeast, water, and salt. All the other ingredients in a recipe are there to add flavor, nutrition, color, and to change the characteristics of the crumb.

What are 2 quick breads? ›

Muffins, scones, soda bread, pancakes, banana bread, cornbread and biscuits all fall under the “quick bread” category. These quick bread recipes typically fall into two subcategories: bread made with dough and bread made with batter.

What are the 4 quick breads? ›

Quick breads
  • Balep korkun – consumed mainly in central Tibet.
  • Banana bread – Cake made from mashed bananas.
  • Bannock – Type of flat quick bread – British and Irish variety of flat quick bread or any large, round article baked or cooked from grain.
  • Bannock – Type of bread – Indigenous American bread.

What makes a quick bread? ›

There are hundreds of quick bread recipes out there. What they all have in common is that they are raised with baking soda, baking powder or a combination of the two, and not with yeast. Hence the name. They are quick because you just mix the batter and bake it, with out any intermediate kneading, proofing or shaping.

Why does my quick bread fall apart? ›

The editors said one of the most common reasons layer cakes and quick breads fall is that the pan is overfilled. “If the batter reaches the top of the pan and still needs to rise, it will collapse,” they wrote. They also recommended checking to make sure the leavening (baking soda or baking powder) was not stale.

What is the main thing to avoid when making quick breads? ›

Don't Overmix

When stirring up quick bread recipes, it's important not to overmix the batter once you've added flour. Instead, mix until the liquid and dry ingredients are just combined. And, yes, it's OK to have a few small lumps leftover.

What is the most common mistake when making quick breads? ›

The top mistakes you're making when you bake bread
  1. You're measuring incorrectly. ...
  2. Your yeast is old. ...
  3. You're using low-protein flour. ...
  4. You're using too much flour (or water) ...
  5. Your oven isn't hot enough.
Apr 15, 2020

What is the secret to making homemade bread? ›

12 tips for making perfect bread
  1. Use the right yeast. ...
  2. Store your yeast properly. ...
  3. Treat salt with care. ...
  4. Take your time. ...
  5. Try different flours. ...
  6. Consider vitamin C. ...
  7. Practice makes perfect. ...
  8. Don't prove for too long.

What does sugar do to yeast in bread dough? ›

Food for Yeast: Yeast is a type of fungus that feeds on sugar to grow and produce carbon dioxide gas, which helps the bread dough rise. Adding sugar to the dough provides the yeast with the food it needs to thrive.

What element of baking gives bread the most flavor? ›

The volatile esters, aldehydes and secondary alcohols are the most significant flavor compounds produced during the dough fermentation by bakers yeast, are of particular interest in bread, because they contribute pleasant fruity and buttery flavor notes.

What is the best ratio for bread? ›

Bread – Ratio 5:3

Bread making depends on recognising what 'good' looks like more than following a recipe by the letter. But when I want to bake a regular loaf of bread, I stick with a ratio that I learnt from Michael Ruhlman: 5 parts flour to 3 parts water.

What is the standard bread formula? ›

Combine 450g (3 cups) plain bread flour (see note), 1 tbsp (12g/2 sachets) dried yeast and 2 tsp caster sugar in a large bowl. Stir in 1/2 tsp salt. Make a well in the centre. Add 250ml (1 cup) warm milk and 2 tbsp melted butter.

What are the 5 essential ingredients in bread? ›

  • flour.
  • yeast.
  • sugar.
  • salt.
  • oil.
Sep 23, 2023

What are the ratios for bread making? ›

The ratio for bread is 5:3, flour to water, plus yeast plus salt and sometimes plus sugar.

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