1 pint (2 c) any flavor ice cream, softened
1 1/2 c. self-rising flour
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8-inch x 4-inch loaf pan. Bake at 350° for 40-45 minutes or until wooden pick inserted in center comes out clean. Batter may be divided into two greased 5×3” loaf pans and baked at 350° for 20-25 minutes.