• 1 pint (2 cups) ice cream, softened
  • 1½ cups self-rising flour
  1. Stir together ice cream and flour, stirring until flour is moistened.
  2. Spoon into a greased and floured 8x4-inch loaf pan.
  3. Bake at 350º for 40 to 45 min. or until a wooden pick inserted in center of bread comes out clean.
  4. Remove from pan and cool on wire rack.
  5. Note:Batter may also be divided evenly between 3 greased and floured 5x3 in loaf pans.
  6. Bake at 350º for 20 to 25 min. or until tests done.
They did say that premium ice cream does best and the low fat ice creams did give a disappointed results. Vanilla, strawberry, black walnut, butterpecan and rum raisin was tested with good results. Its said to be very good toasted as well.