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This gluten and dairy-free ice cream bread is shockingly easy, and super delicious! This version of ice cream bread is made with gluten-free flour, coconut ice cream, sprinkles, and chocolate chips.

ice cream bread on a cutting board

What is Ice Cream Bread?

I don’t remember exactly where I first saw ice cream bread (it was probably Pinterest or Youtube) but it wowed me when I first saw it! It’s quite literally a 3 ingredient dessert bread with all-purpose flour, baking powder, and ice cream. Yup, that’s it! Mix those three ingredients together into a batter, bake, and it makes a full-on cakey, quick bread that tastes amazing!

Typically, this recipe is made with regular all-purpose flour and dairy ice cream, but it turns out you can also make it with gluten-free flour and non-dairy ice cream for a gluten and dairy-free treat that everyone will love.

The Ingredients Needed for Ice Cream Bread

  • All-purpose gluten-free flour. I used this flour, but other all-purpose flour blends would work!
  • Coconut milk ice cream. This recipe will work with pretty much any dairy-free ice cream. Someone I work with tested this with soy-based ice cream and it also worked, but I like to use Nada Moo coconut milk ice cream!
  • Baking powder. This can be a tricky ingredient because the store-bought version will almost always have corn, so I make my own homemade baking powder! It’s easy to mix together in a few minutes and can be used in any recipe that calls for baking powder.

How to make Gluten and Dairy Free Ice Cream Bread

  • Combine the dough. Combine the flour, ice cream, baking powder, 2 tbsp sprinkles, and 3 tbsp chocolate chips (optional). Mix well with a rubber spatula to fully combine. The mixture will be firm like a dough.

Ice cream bread batter in a loaf pan

  • Bake! Add the dough to the loaf pan and evenly spread flat into the pan. Sprinkle with the remainder of the sprinkles and chocolate chips. Bake in the preheated oven for 40 minutes or until fully baked through.
Ice cream bread sliced on a cutting board

Can you use chocolate ice cream to make chocolate ice cream bread?

You should be able to do this bread with almost any flavor of ice cream! Personally, I love it with just vanilla ice cream, but chocolate is another great choice.

Can you make this ice cream bread paleo?

I haven’t tried this with all-purpose paleo flour, but it may work!

What toppings and mix in’s can you add to ice cream bread?

  • Sprinkles
  • Chocolate chips
  • Nuts
  • etc!

How long does ice cream bread keep in the fridge?

This ice cream bread is definitely best in the first 24 hours, but you can keep it for about 48 hours. It does start to dry out past 2 days, so I suggest sharing it soon after you make it.

Ice cream bread with strawberries on a plate

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Gluten and Dairy Free Chocolate Chip Ice Cream Bread


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This gluten and dairy-free ice cream bread is shockingly easy, and super delicious! This version of ice cream bread is made with gluten-free flour, coconut ice cream, sprinkles, and chocolate chips.


Ingredients

Scale

Instructions

  1. Preheat the oven to 350 F and lightly grease a loaf pan.
  2. Combine the flour, ice cream, baking powder, 2 tbsp sprinkles, and 3 tbsp chocolate chips. Mix well with a rubber spatula to fully combine. The mixture will be firm like a dough.
  3. Add the dough to the loaf pan and evenly spread flat into the pan. Sprinkle with the remainder of the sprinkles and chocolate chips.
  4. Bake in the preheated oven for 40 minutes or until fully baked through.
  5. Remove from the oven and allow to cool slightly before serving.

Notes

All nutritional facts are estimated and will vary.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 160
  • Sugar: 4g
  • Fat: 3.25g
  • Carbohydrates: 30g
  • Fiber: 3g

Keywords: ice cream bread, gluten free ice cream bread

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats