Some recipes are so brilliant that they seem impossible. Do you remember my miraculous 5-minute vegan handheld mini pizzas? Or the genius Nutella muffins with only three ingredients? Well, today’s recipe is even more incredible: it is a 2-ingredient ice cream bread, a real cake made with only two ingredients, flour and… ice cream!
Don’t get confused, we are not talking about an ice cream cake as in those cakes you buy at the ice cream store that have layers of ice cream in them. This is an actual cakey-cake, but featuring ice cream as the main ingredient! I know you probably think I’m out of my mind, but the picture above should convince you that it is possible to make a cake using only and only ice cream and flour, I swear!
Needless to say, this discovery opens the door to endless variations; you can make many different 2-ingredient ice cream bread cakes just by switching the ice cream flavor!
Now, if this brilliant idea intrigues you, I will briefly explain what to do so that you can run to buy your favorite ice cream flavor and immediately experiment with the recipe.
Even before getting started, I would like to reassure you that I have tried this recipe several times and it always works, whether you use ice cream from the supermarket or ice cream from your neighborhood ice cream shop. The first time I used my favorite ice cream, Häagen-Dazs chocolate chip, and the cake turned out great. I couldn’t believe my luck, so I tried again. Another time I even made a marble version using stracciatella for half of the batter and chocolate from the other half, using both flavors I got at the local ice cream parlor. In both cases, I made a great cake within a few minutes, with zero effort.
The only thing you need to bear in mind is that, obviously, sorbet (water-based ice cream) will not work, because the recipe relies on the fact that most ice creams contain sugar, eggs, and cream, which is the stuff you rely on for the cake to happen.
This is, to me, the ultimate fool-proof dessert. I don’t think there is anyone so clumsy, as to not be able to stir together ice cream and flour. Try it (particularly if you’re one of those people who do not feel that confident in the kitchen and need a little confidence boost), and let me know how it goes!
2-Ingredient Ice Cream Bread
- 500 g ice cream of your choice, but no sorbets
- 180 g self-rising flour (or all-purpose flour + 2 tsp baking powder)
- 2 tbsp sugar (optional)
- Gather the ingredients. Preheat the oven to 365°F and grease an 8 1/2 x 4 1/2 x 2 1/2-inch bread loaf pan and set aside. Lining the bread pan with parchment paper works too. Muffin tins instead of a pan also work, I tried that too.
- Stir the ice cream until mostly melted and smooth. In a large bowl, combine the soft, smooth ice cream and the self-rising flour. Adjust sugar to taste, if needed.500 g ice cream of your choice, but no sorbets, 180 g self-rising flour (or all-purpose flour + 2 tsp baking powder), 2 tbsp sugar (optional)
- Pour the batter into the prepared bread loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove from the pan and allow to cool on a cooling rack.
This recipe is not very economical in terms of price, because the ice cream will certainly cost you more than buying the typical cake ingredients (butter, eggs, chocolate, etc.), but it will surely save you time and effort!