Kirbie's Cravings

Two Ingredient Pumpkin Ice Cream Bread

photo of Pumpkin Ice Cream Bread

Ice cream + flour = bread. Seriously?

overhead photo of Pumpkin Ice Cream Bread in a loaf pan

I couldn’t believe it myself when I saw it on Newlyweds. I didn’t know how it would work. I still can’t explain it. But it works. I used pumpkin ice cream and came up with this pumpkin bread that tastes similar to the pumpkin quick breads I bake in October.
photo of Pumpkin Ice Cream Bread in a pan
You can use any flavor ice cream. I was originally going to use chocolate like the recipe I came across, but then I found this unopened pumpkin ice cream I bought from Trader Joe’s and forgot about until I cleaned out my freezer. The bold spices in the pumpkin ice cream seemed perfect for making a good tasting bread with only two ingredients.
photo of a carton of pumpkin ice cream
This was so easy to make and tasted good too. I would definitely make this again. You just need to melt some ice cream, add in some self rising flour, stir and mix and it’s ready to go in the oven. I did make some slight tweaks. Since I only have a 9 x 5 loaf pan, I decided to do 1 1/2 times the original recipe. I was also out of self rising flour, so I had to make my own, so technically I had to use more than two ingredients. Still super easy.

If you like these very few ingredient type of recipes like me, I finally created a category for recipes with Four Ingredients or Less.
close-up photo of sliced Pumpkin Ice Cream Bread

I’ve also used ice cream to make a really easy pumpkin cake, too!

Pumpkin Ice Cream Bread

Servings: 1 9x5-inch loaf
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
It doesn't get any easier than this pumpkin bread made with just two ingredients!


  • 3 cups pumpkin ice cream softened/mostly melted
  • 2 1/4 cups self rising flour (see note)


  • Preheat oven to 350°F. Grease a 9 x 5 loaf pan.
  • In a large bowl, mix softened ice cream and flour with large wooden spoon until combined and no ice cream of flour chunks remain. Scoop batter into loaf pan. 
  • Bake for approximately 55-65 minutes until knife inserted comes out clean.


If you don't have self-rising flour, use all purpose flour and add 3 tsp baking powder and 3/4 tsp salt.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

15 comments on “Two Ingredient Pumpkin Ice Cream Bread”

  1. My sister told me about this recipe yesterday. I thought,” no way is this going to work!’ Wonder of wonders it did! Plus it’s so good warm with butter and blueberry jam on it! Who’d a thunk it!!!!

  2. Seriously?!?!? Ice cream and flour turns into bread?!?! No way! I never heard of such a thing! Thanks for sharing. 🙂

    What if I were to mix this bread into a blizzard? Would it then turn back into ice cream and disappear into the rest of the ice cream?

  3. Ice cream and flour… who knew?? I guess the only “glitch” is saving enough ice cream to make it!

  4. I am laughing helplessly because usually the only obstacle keeping me from baking bushels and bushels of delicious treats is laziness. With all your mug cakes and simple recipes like this one, you have completely removed all of these inhibiting factors. Such an enabler!! But a good one nonetheless… 😉

  5. I can’t believe this works! I’ll have to give it a try soon :o)

    • I was very pleasantly surprised. It really seemed like a quick bread with all the other usual ingredients needed.

  6. It does sound pretty weird, but I guess if you think about what goes into ice cream, it’s not really that weird. Sounds very interesting at least! I bet it was good with the pumpkin spices.

    • it wasn’t so much weird for me, but I thought maybe bread would need a little more to it than what can be provided through ice cream. I guess you kind of have all the essentials: oil, milk, rising agent. So it does make sense sort of. But yeah it was really good!

  7. So loving your version, pumpkin ice cream, why didn’t I think of that, ha ha. Looks so pretty and I bet is just delicious!! So glad you liked the recipe.

    • I want to try chocolate next! But I was thrilled with the pumpkin, especially since it already has nutmeg cinnamon and all the spices inside the ice cream which adds a lot of flavor to the bread.

  8. Just tried this ice cream out too and really enjoyed it. You should also try the pumpkin souffle in the frozen dessert section. They are incredible!