This is one of those recipes that doesn't seem like it should work. But it does. Oh yes indeedy it does.
The original recipe called for two ingredients, but I prefer not to use self-rising flour, so I substituted regular flour + baking powder + salt. I've included both recipes. Still easy. Still mind-blowing.
First, you must allow the ice cream to soften. I know it's hard, but just let it sit out for 10 minutes or so. In the meantime, feel free to eat a spoonful or two (just not out of the two cups you're making bread with!)
Once the ice cream is soft, mix it well with the dry ingredients and pour it into a loaf pan.
Bake at 350 for 45-50 minutes. As with all quickbreads, a toothpick inserted into the center should come out clean when it is done. This bread stays fairly light in color, though that will vary depending on what flavor of ice cream you use. For this batch, I used vanilla, but the sky is the limit. Dare to dream, my friends. Dare to dream.Looks good, yeah? Tempting as it is, don't cut it yet.
Let. It. Cool. For realz. I mean it!
Once it's all cooled, cut it with a bread knife, spread some butter on a slice of that bad boy, and thank the mysterious baking magic that allowed this miracle food to exist.
