Can't get any easier than this....
1 pint (2 cups) ice cream, softened
(Do not use low-fat, sugar free or anything other than real good ice cream)
1 1/2 cups self-rising flour
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8- x 4-inch loaf pan.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.
Note: Batter may also be divided evenly between 2 greased and floured 5- x 3-inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.
Ice Cream Red Velvet Muffins
Ingredients
Muffins:
1 pint (2 cups) Red Velvet Cake Ice Cream (Ben & Jerry’s), softened
1 1/2 cups self-rising flour
1/2 teaspoon vanilla
Glaze:
1/4 cup soft cream cheese
2/3 cup powdered sugar
1/2 teaspoon vanilla
4 to 5 teaspoons milk
Directions
Preheat oven to 375 degrees F. Spray bottoms only of 9 regular-size muffin cups.
In large bowl, combine ice cream, flour and vanilla; stir just until flour is moistened. Spoon batter into prepared muffins cups, filling each two-thirds full.
Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool muffins in pan on wire rack for 10 minutes. Remove from muffin cups.
In medium bowl, blend cream cheese and powdered sugar together with wire whisk until well blended. Add vanilla and enough milk for drizzling consistency. Drizzle over warm muffins. Serve warm. Refrigerate any leftover muffins
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