Preheat your oven to 350 fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool.
For best results..use full fat ice-cream!
The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.
For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.
Heck - even my wife could successfully make bread using this recipe. (Look behind shoulder warily - did I just say that publicly?)
Oh, one more thing - others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour).
You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).
There you go, now you have self-rising flour.