by Kathy Hamman Miller
Ingredients:
2 cups of your favorite flavor of whole milk ice cream I used strawberry this time.
1 1/2 cup self rising flour.
1 tablespoon sugar.
Sprinkles of choice.
Directions:
Preheat oven to 350 degrees.
Lightly spray a 9 x 5 baking pan.
Scoop the ice cream in a measuring cup stirring occasionally until it’s mostly (not all the way) melted and smooth. Scoop the ice cream in a measuring cup stirring occasionally until it’s mostly (not all the way) melted and smooth. Being careful not to over mix, take a rubber spatula “and stir in the sugar and self rising flour until just blended. Place in the prepared baking pan, sprinkle your sprinkles on and tap slightly to set them.
Bake for 40-45 minutes or until a toothpick comes out clean. Place on a cooling rack for five minutes, then take a knife and go around the outside edges to make sure the bread is loose before you remove from the pan.
I have also used butter pecan ice cream with chopped nuts for the topping for this recipe too, the possibilities are endless so have some fun with this.
Store in an airtight container. Enjoy!
