Strawberry Ice Cream Bread

So this may be the easiest thing I ever post on this blog.  Even easier than these pumpkin cupcakes.

2 ingredients, 1 loaf of delicious bread.  With one of the ingredients being a full pint of ice cream, how could I not try it?

I'm glad I did because this bread is good!  And surprising because it's not as sweet as you think it would be considering it's made with ice cream.  No, it's more like a tea bread.   Perfect with a spread of jam or butter.

I sprinkled mine with sugar before baking to give it a fun little crust on top but I think this would also be very good with a light glaze.

And really, the possibilities are endless as long as you use full-fat ice cream.  Just use your favorite flavor.  I went with strawberry because I like it.  The bread came out with a lovely crumb similar to a banana bread and had a great strawberry jam flavor to it.  Yum!

Now, don't blink because you may miss something.

Here we go... self-rising flour and softened ice cream.  Yes, that's it!

Put the soft ice cream in a bowl and mix it a bit to make sure it's all one soft, smooth bunch of yum.

Add in your flour.

Mix until just combined.  Don't over mix!  The dough will be very sticky.

Pour the batter into a greased and floured loaf pan (I used an 8x4) and spread it out evenly.

Sprinkle with sugar.

Bake for about 45 minutes.

Let cool in the loaf pan for a few minutes before turning it out.

Slice and enjoy.  It's delicious warm and also the next day.

Strawberry ice cream bread.  It's a miracle.

Strawberry Ice Cream Bread
Adapted from 1001 Ways to Cook Southern

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour (use full-fat for best results)
Sugar for sprinkling

Preheat your oven to 350. In a medium bowl mix the ice cream and flour together until just combined.
Scoop batter into a well greased 8x4 loaf pan and smooth out so the surface is even.  Sprinkle the top with sugar.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
After a few minutes, remove from the pan and allow to cool.  Store in an airtight container or zip-loc plastic bag.