Strawberry Bread (Ice Cream Bread Recipe) + Video
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Make Strawberry Bread with ice cream for a delicious dessert quick bread that is moist and bursting with flavor. All you need are 3 simple ingredients for a sweet treat, but you can add a variety of toppings too. This strawberry bread recipe couldn’t be any easier, and it’s ready in under an hour!
Strawberry Bread
Did you know you can make bread with ice cream?! It’s true!
I’ve already got a delicious 2-ingredient ice cream bread recipe, but I wanted to make it extra special with plump, juicy strawberries both inside and out.
This strawberries & cream bread is so easy to make, even your kiddos can help!
And it’s perfect for a light dessert, afternoon snack, or even for breakfast with a cup of coffee or tea.
Try other simple strawberry desserts like homemade popsicles or this 5-ingredient dump cake. No reason for a single berry to go to waste!
Recipe Video
To see us make strawberry ice cream bread from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Flour – You need self-rising flour to make strawberry ice cream bread — this recipe will not work with all-purpose flour.
That said, you can easily make your own self-rising flour instead of buying a whole bag!
Combine 1 cup of AP flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of fine salt.
You’ll need to double those amounts, then measure out what you need to make this strawberry bread recipe. - Ice Cream – Choose your favorite brand of strawberry ice cream! It just needs to be full-fat, not low-fat or low-sugar, or the bread won’t come out right.
- Strawberries – Fresh berries are best as frozen berries will add too much liquid to the batter.
Chop up a few to toss in the batter (I have a great hack for hulling strawberries!), then slice another few to place on top.
Tips and Tricks to Make Perfect Strawberries & Cream Bread
- Stir the ice cream until it’s completely smooth first.
Once you’ve gotten out all the lumps, then you can add the flour. This prevents you from overworking the batter so your loaf comes out fluffy instead of dense.
I usually toss the chopped berries right into the bowl with the ice cream, but you can wait until the ice cream is smooth if you’d like.
- Toss chopped strawberries in a little extra flour.
Don’t go overboard — a light coating is plenty! This will help them stay scattered throughout the loaf instead of sinking straight to the bottom
- Smooth out the batter after adding it to the pan.
Be sure to push the batter into the corners too, then gently drag your spatula back and forth across the surface so it’s even.
This helps achieve a more even back and creates a smoother surface on top!
Prep Ahead
- Soften ice cream
- Chop fresh strawberries
- Grease loaf pan
Kitchen Tools You Will Need
- 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Wire Rack – Great for cooling all kinds of baked goods.
Variations and Topping Ideas
Instead of fresh strawberries, try another type of fruit! Sliced peaches or a handful of blueberries or raspberries would be just as delicious.
And, you can always add in a handful of chocolate chips or your favorite chopped nuts too.
You could also use a different flavor of ice cream.
My recipes for cake batter ice cream or triple berry sangria ice cream would be extra yummy and make this strawberry cream bread completely homemade.
This loaf is delicious plain, but I won’t stop you from adding a glaze or some cream cheese frosting either!
Storing and Freezing Strawberry Cream Bread
Wrap leftovers in plastic wrap or aluminum foil and store in the refrigerator for up to 5 days.
For longer storage, strawberry bread can be frozen. Cut it into even slices and freeze each slice in a small freezer bag. This way, you can remove one piece at a time when you want a snack.
If you’d prefer to freeze the entire loaf, you will need to slice it and separate each slice with freezer paper so that they don’t stick together.
Strawberry cream bread can be frozen for up to six months.
Strawberry Bread Recipe FAQ
It’s not too much different than any other quick bread — just a bit sweeter, but not as sweet as cake.
The ice cream simply provides the liquid and sugar to the batter, but the texture of this strawberries & cream bread is soft and dense thanks to the cream.
You can add 1-2 tablespoons of sugar for a sweeter loaf, but I don’t find that it needs it. The ice cream adds plenty of sweetness to this strawberry bread.
Sure! Mix the strawberry ice cream and flour together, then bake as directed. It will be very similar to my classic ice cream bread that way.
Understand that the strawberry flavor will be more subtle without the fresh berries, but it will still be delicious!
Enjoy!
With love, from our simple kitchen to yours.
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Other Quick Breads to Make
Strawberry Bread (Ice Cream Bread Recipe) + Video
Ingredients
- 2 cups strawberry full-fat ice cream, softened
- 1 1/2 cups self-rising flour , see notes about using all-purpose flour
- 1/4 cup fresh chopped strawberries
- 1 strawberry sliced, optional
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with non-stick spray, set aside.
- Combine chopped strawberries and softened ice cream in a large bowl. Stir to combined. Add flour and stir until just combined.
- Pour the mixture into the prepared pan. Smooth with a spatula and top with sliced strawberries if desired.
- Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
- Slice and serve.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2020, updated and republished February 2025
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This is such an easy bread, and I love that you can make bread out of ice-cream! It tasted amazing and was such a nice firm consistency
I have another recipe but it calls for 2 cups self raising flour and 1 1/4 cups whole milk. why does your less flour and more ine cream?