Creamy Swirl Ice Cream Bread Treat

Creamy swirl ice cream bread is the ultimate no-machine, easy treat. After making this many times, I discovered the trick to a perfect swirl every time. The creamy, melty ice cream center is irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Bacon Egg and Cheese Breakfast Quesadillas and Golden Crust Garlic Rosemary Focaccia Muffins.

What You'll Need for Creamy Swirl Ice Cream Bread Treat

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 cups vanilla ice cream, softened
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

How to Make Creamy Swirl Ice Cream Bread Treat

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, mix together the flour, baking powder, salt, and sugar.
3. Step 3: Add the egg and vanilla extract to the dry ingredients and mix until combined.
4. Step 4: Fold in the softened ice cream until just combined, being careful not to overmix.
5. Step 5: Spoon half of the batter into the prepared loaf pan, spreading it evenly. Scoop the remaining ice cream onto the batter, then top with the remaining batter, swirling gently to create a marbled effect.
6. Step 6: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Storing & Reheating Creamy Swirl Ice Cream Bread Treat

Short-Term Storage

Store in an airtight container in the fridge. Store leftover ice cream bread in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the batter up to 1 day ahead and store it in the fridge. Bake as directed when ready.

Freezing Creamy Swirl Ice Cream Bread Treat

Freeze sliced ice cream bread for up to 2 months. Thaw in the fridge overnight before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat slices in the microwave for 15-20 seconds or until warmed through (be careful not to overheat).

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace the vanilla ice cream with your favorite flavor for a custom twist.
• Make-ahead: Prepare the batter up to 1 day ahead and store it in the fridge. Bake as directed when ready.
• Scaling: This recipe can be doubled to make a larger loaf. Bake for an additional 10-15 minutes or until a toothpick comes out clean.
• Troubleshooting: If the ice cream bread is browning too quickly, tent the pan with aluminum foil and continue baking.

Creamy Swirl Ice Cream Bread Treat

⏱

Prep

10 mins

🍳

Cook

50 mins

⏳

Total

1 hr

🍽

Serves

8 servings

🥗

Diet

Gluten-free (option)

Ingredients

Main Ingredients

• 1.5 cups vanilla ice cream, softened
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, mix together the flour, baking powder, salt, and sugar.
3. Step 3: Add the egg and vanilla extract to the dry ingredients and mix until combined.
4. Step 4: Fold in the softened ice cream until just combined, being careful not to overmix.
5. Step 5: Spoon half of the batter into the prepared loaf pan, spreading it evenly. Scoop the remaining ice cream onto the batter, then top with the remaining batter, swirling gently to create a marbled effect.
6. Step 6: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace the vanilla ice cream with your favorite flavor for a custom twist.
• Make-ahead: Prepare the batter up to 1 day ahead and store it in the fridge. Bake as directed when ready.
• Scaling: This recipe can be doubled to make a larger loaf. Bake for an additional 10-15 minutes or until a toothpick comes out clean.
• Troubleshooting: If the ice cream bread is browning too quickly, tent the pan with aluminum foil and continue baking.

Storage

• Fridge: Store leftover ice cream bread in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze sliced ice cream bread for up to 2 months. Thaw in the fridge overnight before serving.
• Oven reheat: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds or until warmed through (be careful not to overheat).
• Make ahead: Prepare the batter up to 1 day ahead and store it in the fridge. Bake as directed when ready.

Nutrition Per Serving

• Calories: 210
• Protein: 5g
• Fat: 7g
• Carbs: 32g
• Fiber: 1g
• Sugar: 12g
• Sodium: 100mg
• Cholesterol: 45mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Swirl Ice Cream Bread Treat FAQs

A Warm Final Note

I can’t wait for you to try Creamy Swirl Ice Cream Bread Treat and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!