Peppermint Ice Cream Bread
Looking for the easiest holiday dessert recipe that will absolutely wow your family and friends? This Peppermint Ice Cream Bread is a game-changer! With just 3 ingredients and minimal prep time, you'll have a festive, bakery-worthy treat that's perfect for Christmas parties, cookie exchanges, or as a special breakfast treat.
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The best part? You don't need any special equipment or baking skills. If you can stir ingredients together, you can make this delicious peppermint bread. The ice cream creates an incredibly moist, tender crumb that tastes like a cross between pound cake and sweet bread, with bursts of peppermint candy throughout.
Why You'll Love This Peppermint Ice Cream Bread
- Only 3 Ingredients: Peppermint ice cream, self-rising flour, and crushed peppermint candies - that's it!
- Quick & Easy: Just 10 minutes of hands-on prep time
- Perfect for Holidays: The festive pink color and peppermint flavor make it ideal for Christmas celebrations
- No Mixer Required: Simply stir by hand - no fancy equipment needed
- Kid-Friendly: Children love the sweet peppermint flavor and fun pink color
- Freezer-Friendly: Make ahead and freeze for up to 2 months
What is Ice Cream Bread?
Ice cream bread is a viral baking trend that transforms softened ice cream and self-rising flour into a delicious quick bread. The ice cream provides the fat, sugar, eggs, and liquid all in one ingredient, making it one of the simplest bread recipes you'll ever make.
When you add peppermint ice cream and crushed candy canes, you get a festive holiday version that's perfect for Christmas morning breakfast, dessert, or gifting to neighbors and friends.
Ingredients You'll Need
This peppermint ice cream bread recipe requires just three simple ingredients:
- Peppermint Ice Cream (2 cups, softened): Use your favorite brand of peppermint ice cream. The ice cream should be softened at room temperature for 15-20 minutes, not melted. Brands with red food coloring will give you that beautiful pink color!
- Self-Rising Flour (1½ cups): This is crucial - don't substitute with all-purpose flour unless you add baking powder and salt. Self-rising flour already contains the leavening agents needed for the bread to rise properly.
- Crushed Peppermint Candies (¼ cup + extra for topping): Use candy canes, peppermint starlight mints, or any hard peppermint candy. Crushing them in a sealed plastic bag with a rolling pin works great!
How to Make Peppermint Ice Cream Bread (Step-by-Step)
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with cooking spray or butter. You can also use a disposable aluminum foil pan for easy gifting.
Step 2: Soften the Ice Cream
Remove the ice cream from the freezer and let it sit at room temperature for 15-20 minutes. It should be soft enough to stir easily but not completely melted.
Step 3: Mix the Batter
In a large mixing bowl, combine the softened peppermint ice cream, self-rising flour, and ¼ cup crushed peppermint candies. Stir with a spatula or wooden spoon until just combined. The batter will be thick and sticky - don't overmix!
Step 4: Transfer to Pan
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle extra crushed peppermint candies and white sprinkles evenly over the top for a festive finish.
Step 5: Bake the Cake
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
Step 6: Cool & Serve
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. If desired, frost with vanilla or cream cheese frosting and add festive sprinkles!
Recipe Notes
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Best texture within the first 48 hours.
- Freezing Tips: Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature.
- Reheat: Serve at room temperature or warm slices in the microwave for 10-15 seconds.
- Texture & Flavor: This bread is soft and dense like a pound cake, with a gentle peppermint flavor and pops of crunchy candy throughout.
Expert Tips for Perfect Peppermint Ice Cream Bread
- Don't Melt the Ice Cream: The ice cream should be softened but not melted. Melted ice cream will make your batter too thin and affect the texture.
- Use Self-Rising Flour: This is not optional! Self-rising flour contains baking powder and salt, which are essential for the bread to rise. If you must substitute, add 1½ teaspoons baking powder and ¼ teaspoon salt per cup of all-purpose flour.
- Don't Overmix: Stir just until the ingredients are combined. Overmixing can make the bread tough and dense.
- Check for Doneness: Every oven is different. Start checking at 40 minutes, but don't be afraid to bake for the full 45 minutes if needed. The toothpick test is your best guide.
- Cool Completely Before Slicing: Let the bread cool for at least 30 minutes before slicing. It will be too soft to cut cleanly when warm.
Delicious Variations to Try
- Chocolate Peppermint: Use chocolate peppermint ice cream or add ½ cup mini chocolate chips to the batter.
- Vanilla Peppermint: Use vanilla ice cream and add ½ teaspoon peppermint extract along with the crushed candies.
- Frosted Bread: Top with cream cheese frosting, vanilla buttercream, or a simple powdered sugar glaze.
- Mini Loaves: Divide batter among mini loaf pans and bake for 25-30 minutes. Perfect for gift-giving!
- Muffins: Pour batter into a greased muffin tin and bake for 18-22 minutes for peppermint ice cream bread muffins.
How to Serve Peppermint Ice Cream Bread
This versatile holiday bread can be enjoyed in so many ways:
- Christmas Morning Breakfast: Serve slices alongside hot cocoa or coffee for a festive holiday breakfast.
- Holiday Dessert: Top with a scoop of vanilla ice cream and extra crushed candy canes.
- Afternoon Snack: Enjoy a slice with a glass of cold milk or hot peppermint tea.
- Gift Idea: Wrap in cellophane with a festive ribbon for a homemade gift neighbors will love.
- Cookie Exchange: Slice into small pieces and arrange on a platter alongside cookies.
Storage and Make-Ahead Instructions
Room Temperature: Store the bread covered with plastic wrap or in an airtight container at room temperature for up to 2 days. The texture is best within the first 48 hours.
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Refrigerator: For longer storage, wrap tightly and refrigerate for up to 5 days. Let come to room temperature or warm slightly before serving.
Freezer: This peppermint bread freezes beautifully! Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours.
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Not directly. Self-rising flour contains baking powder and salt, which are essential for this recipe. If you only have all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt per cup of flour.
What if I don't have peppermint ice cream?
You can use vanilla ice cream and add ½ teaspoon peppermint extract to the batter. Or try this recipe with any flavor of ice cream - chocolate, cookies and cream, strawberry, and birthday cake all work wonderfully!
Why is my bread dense or gummy?
This usually happens if the ice cream was melted rather than softened, or if you used all-purpose flour instead of self-rising flour. Make sure to use softened (not melted) ice cream and self-rising flour for best results.
Can I make this in a different pan size?
Yes! You can use an 8x4-inch loaf pan (bake 45-50 minutes), mini loaf pans (25-30 minutes), or a muffin tin (18-22 minutes). Adjust baking time accordingly and use the toothpick test to check doneness.
How do I know when the bread is done?
Insert a toothpick into the center of the bread. It should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
More Easy Holiday Recipes You'll Love
If you loved this Peppermint Ice Cream Bread, be sure to check out these other festive holiday recipes:
Final Thoughts
This Peppermint Ice Cream Bread is truly one of the easiest and most delicious holiday treats you can make. With just 3 ingredients and less than an hour of total time, you'll have a festive, bakery-worthy bread that looks impressive and tastes amazing.
The combination of soft, tender bread with crunchy peppermint candies makes every bite a delightful surprise. The beautiful pink color and peppermint flavor perfectly capture the spirit of the Christmas season, making this recipe a must-try for your holiday baking list.
Whether you're looking for a quick breakfast treat, an easy dessert, or a thoughtful homemade gift, this peppermint ice cream bread delivers every time. Give it a try this holiday season - I promise it will become a new family favorite!
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Peppermint Ice Cream Bread
Ingredients
- 2 cups peppermint ice cream softened (not melted)
- 1½ cups self-rising flour
- ¼ cup crushed peppermint candies plus more for topping
- Optional frosting and sprinkles for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or use a disposable foil pan.
- In a large mixing bowl, add the softened peppermint ice cream, self-rising flour, and crushed peppermint candies.
- Stir the mixture together until fully combined. Do not overmix, it should resemble thick, sticky batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle extra crushed peppermint candies and white sprinkles evenly over the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, spread with frosting and sprinkles if desired.
Notes
• Freezing Tips: Freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature.
• Reheat: Serve at room temperature or warm slices in the microwave for 10–15 seconds.
• Texture & Flavor: This bread is soft and dense like a pound cake, with a gentle peppermint flavor and pops of crunchy candy throughout.
• Ingredient Notes:
• Use self-rising flour only; all-purpose will not yield the right rise unless leavening is added.
• Soften the ice cream at room temperature for 15–20 minutes for easy mixing.
• For extra pink color, use peppermint ice cream with food coloring added, if desired.
