Baking for Beginners: Ice Cream Bread

Ice cream bread has been doing the rounds of this here internet malarkey for the past few days, and obviously my Foodie-sense (like Spidey-sense, but way better) went into overdrive at the mere whiff of a new vaguely bonkers recipe to try.

BUT WAIT! STOP AND THINK! COLLABORATE AND LISTEN! It isn't bonkers at all: ice cream has all the bits you need to make a sweet bread (not sweetbread, actual boak-town), namely fat, eggs, and sugar - all we have to do is add some self-raising flour and ta-da! BREAD. Using two ingredients. TWO.

I used honeycomb ice cream, but you can use whatever flavour you like! I've fiddled with the quantities a little to suit my own loaf tin (selfish to the core), but it's a standard 2lb tin so you're bound to have one in the back of your cupboard.

Ice Cream Bread (makes one small loaf)
You will need:

• 750ml ice cream, any flavour, softened 
• 300g self-raising flour
• Hundreds and thousands. Not literally hundreds and thousands of them, but loads.

Make it!

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease or line a 2lb loaf tin (9 x 5 x 2¾"/23 x 13 x 7cm).
2. Combine the softened ice cream and the flour in a large bowl. Stir (no need to use a mixer!) until the ingredients are combined and you've got a doughy-looking mixture. Don't overwork it, not least because you'll end up with a broken wrist.
3. Scoop the dough into your loaf pan, smooth the top with a spatula, and bake for 60-80 minutes in the centre of the oven. Use a toothpick or skewer to test whether or not it's baked through - whatever you poke in there should come out clean. 
4. Leave to cool before turning out. Serve as you would normal bread - I toasted mine and plonked some butter and hundreds and thousands on top (like the Dutch delicacy of hagelslag on toast - they are geniuses, those Dutch people) for maximum ice creamy effect.