0 from 9 votes
Funfetti Ice Cream Bread Recipe
This delicious funfetti ice cream bread recipe combines just a few ingredients in the easiest bread you'll ever make! It's moist, fun to make, and absolutely delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 slices
Calories: 149 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Bread Ingredients
- 2 cups ice cream, softened
- 1 ½ cups self-rising flour (do NOT use all-purpose flour)
- 2 TBS Rainbow sprinkles
Icing Ingredients
- 1 cup powdered sugar
- 1 TBS milk
- ½ tsp vanilla extract
Instructions
Bread
- Take the ice cream out of the freezer so that it can soften.
- Preheat the oven to 350°F and spray a loaf pan with non-stick spray and set aside. You can either use an 8x4 or 9x5 pan.
- In a medium mixing bowl or stand mixer fitted with a paddle attachment, mix the softened ice cream and flour just until combined.
- Fold in the sprinkles with a spatula (do not mix with the mixer) until evenly mixed in.
- Add the batter to the prepared loaf pan and bake for 40 to 45 minutes until a toothpick comes clean when inserted into the center.
- Once it’s done, remove from the oven and allow the bread to cool in the pan on a wire cooling rack for a few minutes.
- Remove still warm (but not hot) bread from pan and place on wire cooling rack.
- Spread icing over the top of the loaf and top with sprinkles.
Cup of Yum
Icing
- Whisk together the powdered sugar, milk, and vanilla until smooth, adding more sugar or milk as needed to reach desired consistency. You want the frosting to be spreadable, not pourable.
Notes
- NOTE: Nutrition facts are based on slicing this bread into 12 thin slices. If you cut it into thicker slices, the nutrition will need to be adjusted accordingly.
- Pat the bread loaf pan on the counter gently to get out any existing air bubbles before baking.
- Mix it up and try it with different ice cream flavors. I recommend sticking with plain ice cream flavors that don’t have add-ins (nuts, cookies, etc.) at first. But then you can get as creative as you want! The key is to always use self-rising flour!
- Serve with ice cream for a double treat. It’s actually really good with ice cream, almost like a sweet pound cake and ice cream!
- Store the ice cream bread in an airtight container and enjoy for up to five days. I do not recommend freezing the bread.
- Ingredient Notes:
- Ice cream – I used vanilla ice cream in this just to keep it simple but you really could trade it out with any kind of ice cream, just make sure that it’s a full-fat ice cream, not a sugar-free, low-fat one. It needs to be full-fat to work the same way!
- Self-rising flour – you have to use self-rising flour in this recipe or the bread won’t bake correctly, all-purpose or bread flour will not work.
- Sprinkles – you can use either nonpareils or regular sprinkles in this, it really doesn’t matter!
- Milk – I recommend whole milk to give the glaze as much fullness as possible, but this would also work with a lower fat content milk.
Nutrition Information
Serving
1slice
Calories
149kcal
(7%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
10mg
(3%)
Sodium
19mg
(1%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
95IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
32mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 149
% Daily Value*
| Serving | 1slice | |
| Calories | 149kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 19mg | 1% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.