2 cups of softened ice cream, any flavor
1½ cups of self rising flour
Preheat your oven to 350 degrees. Grease a 8.5″x4.5″ pan. In a mixing bowl, mix together the softened ice cream and the self rising flour until combined. Do not over mix, just until combined.
Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
Remove from oven and allow bread to rest for about 5 minutes.
Remove from the pan and allow bread to cool the rest of the way on a cooling rack.
Enjoy warm or at room temp. Keeps for 2-3 days.