Ingredients:

  • 2 cups (475ml) Ice Cream, softened (any flavour! Full-fat recommended for best results)
  • 1 ½ cups (180g) Self-Rising Flour (US: all-purpose flour + 2 ¼ teaspoons baking powder + ¾ teaspoon salt)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour your loaf pan. (A bit like getting ready for a good bake-off, innit?)
  2. Allow the ice cream to soften significantly. You want it to be easily scoopable but not completely melted. (Think of it like soft-serve consistency.)
  3. In a mixing bowl, combine the softened ice cream and self-rising flour.
  4. Gently fold the ingredients together until just combined. Be careful not to overmix! You want a slightly lumpy batter.
  5. Pour the batter into the prepared loaf pan, spreading it evenly.
  6. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (Patience, young Padawan!)