Neapolitan ice cream bread is a delicious and easy TWO ingredient recipe. Classic vanilla, strawberry, and chocolate neapolitan ice cream is mixed with self rising flour to make a tasty dessert loaf. Topped with a simple glaze and sprinkles, this easy dessert is a hit with all ages!

closeup of a slice of layered neapolitan ice cream bread on a white plate.

Melted Ice Cream Bread

This two ingredient viral recipe took TikTok by storm so I had to try for myself with an added neapolitan twist. This three-flavor bread couldn’t be easier.

The bread itself has a very light flavor so I topped it with a simple vanilla glaze and sprinkles. Not only is it pretty, but it’s pretty good, too!

The flavor possibilities are endless, so grab your favorite ice cream flavors and make your own twist to this easy recipe.

Butter pecan ice cream, chocolate, strawberry, mint chocolate chip, cookies & cream….any flavor of ice cream should work!

Why you should try this two-ingredient ice cream bread

Just two ingredients – Flour and ice cream are all you need for this dessert bread. So simple and affordable to make.

Sweet ice cream bread – A quick bread recipe that is full of your favorite ice cream flavors in one is the perfect dessert for any time of the year.

Easy recipe – The longest step is waiting for the ice cream to melt. Otherwise, it takes just minutes to whip up the batter.

Fun for kids – Pretty sure this one qualifies as a science experiment! Let your kids pick their favorite flavor, watch it melt, and then turn it into bread!

corner of an ice cream bread loaf topped with glaze and rainbow sprinkles.

Equipment you’ll need

  • Bread Loaf Pan – I used a 9×5 bread pan.
  • Spatulas – You don’t even need a hand mixer for this recipe but you will want a silicone or rubber spatula.
  • Mixing Bowls – You’ll need a few medium bowls to mix each flavor, or just one large bowl if you’re not making multiple flavors.
  • Ice Cream Scoop – To easily scoop out the ice cream.

Ingredients for Neapolitan Ice Cream Bread

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

For the bread

ICE CREAM – One carton (approx. 1.5 quart/6 cups) of ice cream. I used Breyer’s Natural Neapolitan ice cream, which doesn’t have dyes and leaves you with more muted colors. If you want more vibrant colors, don’t opt for the “natural” version. You can switch out the flavors but I recommend using full-fat regular ice cream.
SELF RISING FLOUR – Different than all purpose flour, self rising flour has baking powder and a bit of salt already added. See below if you need to doctor up all purpose flour.

The optional (but recommended) glaze has three additional ingredients.

POWDERED SUGAR – Sometimes called icing sugar or confectioners’ sugar – all the same thing.
MILK – I used 2% because that’s what we keep on hand.
VANILLA – Pure vanilla extract (not imitation) will give you the best flavor.
SPRINKLES – Oh & rainbow sprinkles! Also optional but are they really…? Debatable.

overhead shot of labeled ingredients laid out to make ice cream bread.

How to make Neapolitan Ice Cream Bread

  1. STEP ONE: First, spray a 9×5 loaf pan with non-stick spray and set aside. Then, scoop the three flavors of ice cream into three separate bowls and let it melt at room temperature. I do not recommend microwaving…just let it melt.
  2. STEP TWO: Once melted, stir 1 1/4 cup flour into each flavor. Pour the chocolate mixture into the bottom of the prepared pan, then carefully spread the vanilla layer over it. Finally, finish with the strawberry mixture, spreading evenly over the top.
  3. STEP THREE: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, in a 350° preheated oven. {Ovens vary so yours may take longer} Remove and let cool on a wire rack.
  4. STEP FOUR: Once cool, whisk together the glaze ingredients until smooth and then pour evenly over the top of the loaf and top with sprinkles. Let set for approximately an hour before slicing and enjoying.
collage of 4 photos showing the process of making neapolitan ice cream bread.

When to serve with it

Ice cream screams summer and warm days but when you turn it into bread, you open up the possibilities to enjoy it in all seasons!

Try serving it after my bowtie lasagna skillet or give my steak bites a try, they are so easy and family friendly as well.

Possible Substitutions/Additions 🍦

  • Spring for three more ingredients and make a simple powdered sugar glaze to pour over the top of the bread. I highly recommend it.
  • You can use any flavor of ice cream you want, just make sure it is a full-fat ice cream. Otherwise, the bread will lack in texture and flavor.
  • Add in sprinkles to add more color to the bread. Just make sure the sprinkles you use will hold up in the batter, some bleed out a lot of color and melt down. Jimmies are a great choice.
  • Another possible addition – a handful of chocolate chips or chocolate chunks to the batter or sprinkled on top.

How to store leftovers

This should be stored in an airtight container or covered at room temperature. It is best within 3-5 days.

Can I freeze it?

Yes. Wrap the loaf tightly in plastic wrap and place in a freezer bag for up three months.

When ready to enjoy, move the bread from the freezer to the counter to thaw (or the fridge overnight).

sliced loaf of ice cream bread topped with rainbow sprinkles.


What does ice cream bread taste like?

The end result of this bread is a very light, sweet flavor in a fairly dense bread. The flavor intensity will vary based on the type of ice cream you use.

This particular layered loaf has vanilla, chocolate and strawberry flavors but because I used “natural” ice cream it had a really mild flavor. Again, that will vary on the brand and flavor you use.

I recommend topping with the vanilla glaze for added sweetness.

What can I use if I don’t have self rising flour?

No need to make a special trip to the store for self rising flour if you have all purpose flour, baking powder, and salt.

To replace one cup of self rising flour, to a large mixing bowl whisk together 1 cup all purpose flour, 1 1/2 tablespoons baking powder, and 1/4 teaspoon of salt. That’s it!

Now you can use this flour mix in place of self rising flour.

Does dairy-free ice cream work?

I have not tried it but for best results, I recommend a full-fat, regular ice cream. It needs the fat in it to help create the proper bread, otherwise bread can become dense. 

Can I add rainbow sprinkles to bread?

Of course! You can mix the sprinkles in each layer of the batter, or add sprinkles on top before you bake it. Or, just sprinkle them on top of the glaze like I did.

Another option is adding sprinkles to the vanilla ice cream layer as it will showcase all the colors. I recommend using jimmies style sprinkles (like these).

Need more quick bread recipes? Try these:

Oatmeal Quick Bread
Classic Banana Bread
Snickerdoodle Bread
Cinnamon Quick Bread

Click here for my entire collection of dessert recipes.

stack of 3 slices of ice cream bread with sprinkles on a white plate.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

closeup of a slice of layered neapolitan ice cream bread on a white plate.
4.80 from 5 votes

Neapolitan Ice Cream Bread (2 ingredients!)

Servings: 12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Melt Time 1 hour
Total Time: 1 hour 45 minutes
Neapolitan ice cream bread is a delicious and easy TWO ingredient recipe. All you need is self rising flour and ice cream!


For the Bread

  • 1.5 quart ice cream approx. 2 cups each: vanilla, chocolate, strawberry
  • 3 ¾ cups self-rising flour

For the Optional Glaze


To make the bread

  • Place each flavor of ice cream into a separate bowl and allow to melt completely at room temperature. I don't recommend microwaving.
  • Preheat oven to 350° F and spray a 9 x 5 loaf pan with non-stick spray and set aside.
  • Stir 1 1/4 cup self-rising flour into each ice cream flavor until combined.
  • Pour the chocolate ice cream mixture into the bottom of the loaf pan and use a spatula to smooth into an even layer.
  • Then, carefully pour the vanilla mixture over top the chocolate layer and smooth until even.
  • Finally, spread the strawberry mixture over the vanilla layer and smooth until even.
  • Bake for 35-40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  • Allow the bread to cool completely before preparing the (optional) glaze.

To make the glaze

  • To a small bowl, add the powdered sugar, milk, and vanilla. Whisk together until no lumps of sugar remain.
  • Pour the glaze evenly over the cooled bread and sprinkle liberally with rainbow sprinkles.
  • Allow glaze to set for 1 hour before slicing or storing.


Use any flavor of ice cream you want but I recommend full-fat “regular” ice cream. 
Store leftovers covered at room temperature for 3-5 days. 


Serving: 1g | Calories: 230kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 28mg | Potassium: 107mg | Fiber: 1g | Sugar: 12g | Vitamin A: 142IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

4.80 from 5 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.