Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

Ensure your chosen ice cream is softened to a thick, batter-like consistency. You can achieve this by leaving it at room temperature for about 15-20 minutes, or by microwaving it in 10-second intervals until soft but not fully melted.

In a large mixing bowl, add the softened ice cream.

Gradually add the self-rising flour to the ice cream. Using a spatula, gently fold the flour into the ice cream until just combined. Be careful not to overmix, as this can result in a tough bread. A few small lumps are perfectly fine.

If you are using optional mix-ins like sprinkles or chocolate chips, gently fold them into the batter at this stage.

Pour the prepared batter evenly into your greased and floured loaf pan.

Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top of the bread should be beautifully golden brown.

Remove the loaf pan from the oven and let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.

Once cooled, slice the ice cream bread and serve. Enjoy!