Ice Cream Bread

1-1/2 cups self-rising flour
2 cups very soft vanilla ice cream

Mix together just to moisten flour. Spread evenly in greased 9-in.loaf pan. Bake at 425 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm. (Do not overmix a quick bread batter like this. The dry ingredients should be moistened but never well beatened.)
Source: Nancy Carol Elder