Gluten and Dairy Free Chocolate Chip Ice Cream Bread
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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.
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.
- 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.
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.
You’ll also love…
- Paleo Chocolate Ice Cream Sandwiches
- Blueberry Lemon Sorbet
- Chocolate Chip Cookie Ice Cream Sandwiches
Gluten and Dairy Free Chocolate Chip Ice Cream Bread
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- 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
- 1 1/2 cups all-purpose gluten-free flour
- 2 cups dairy-free vanilla coconut milk ice cream, softened
- 1 tbsp baking powder
- 1/4 cup mini dairy-free chocolate chips (optional)
- 3 tbsp rainbow sprinkles (optional)
Instructions
- Preheat the oven to 350 F and lightly grease a loaf pan.
- 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.
- 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.
- Remove from the oven and allow to cool slightly before serving.
Notes
All nutritional facts are estimated and will vary.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 4g
- Fat: 3.25g
- Carbohydrates: 30g
- Fiber: 3g
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
This looks sooo delicious and fun! Do you have a sense for whether you could sub all-purpose gluten-free flour with a grain free flour like cassava?
And thanks for all of your great recipes! I’ve made so many and learned so much from you!!
I wouldn’t recommend subbing it for cassava on its own! Bob’s Red Mill makes a paleo flour blend that you could try swapping instead!
Just wondering if you can use another GF flour?…(ie: oat flour or almond flour etc).
Thanks so much for all your recipes each week, I use so many of them and really appreciate all the time and effort it must take you, to create all these yummy goodies!! 🙂 Kim.
The gluten free flour I used was a blend so I wouldn’t recommend swapping it for just a single alternative flour. I know there is a paleo flour blend that is grain free that you could try subbing instead!