Ingredients
2 cups (250g) self-rising flour
1 cup (240ml) high-quality vanilla ice cream, slightly softened
📝 Note: Use full-fat, premium vanilla ice cream for best results. Avoid low-fat or “light” versions—they lack the fat and richness needed for proper texture.
Instructions
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a small loaf pan (about 5½×3 inches) or line a baking sheet with parchment paper for free-form rolls.
2. Mix the Batter
In a large bowl, combine the self-rising flour and softened vanilla ice cream. Stir gently with a spatula or wooden spoon until just combined—do not overmix. The batter will be thick but smooth, like a soft cookie dough.
3. Shape & Bake
For a loaf: Spoon batter into the prepared pan and smooth the top.
For individual rolls: Drop 6–8 mounds onto the baking sheet, spaced 2 inches apart.
Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
4. Cool & Serve
Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter, honey, or jam.
Tips for Success
Don’t overmix—this keeps the bread tender.
Use room-temp ice cream—it blends more smoothly.
Stick to vanilla for a neutral, bread-like flavor. Chocolate or fruit swirls will work but yield a sweeter, dessert-style result.
No self-rising flour? Make your own: whisk together 2 cups all-purpose flour + 3 tsp baking powder + ½ tsp salt.
What to Expect
This isn’t crusty artisan bread—it’s a soft, slightly sweet quick bread with a fine crumb and delicate texture. Think: the love child of a biscuit and a muffin. Perfect for breakfast, tea time, or sopping up savory stews.
Sometimes, necessity breeds delicious invention. This 2-ingredient bread may have been born from pantry shortages, but it’s earned its place as a clever, comforting staple. So if you’ve got ice cream and self-rising flour, you’ve got fresh bread—no yeast required.
Go ahead—bake a batch. Your kitchen (and your taste buds) will thank you
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