Ice Cream Bread—adapted from recipe discovered on the Internet by Joy Sexton
Preheat oven to 350 degrees Fahrenheit. Spray bottom and sides of an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with vegetable spray with flour. In a bowl mix together ice cream and self-rising flour. Spray the blades of a kitchen shears with vegetable spray. Snip 8 dried apricot halves into small pieces. Add to batter. Stir in chocolate chips. Pour mixture into prepared loaf pan. Level batter with small bent-handle spatula. Decorate top with remaining dried apricot halves and chocolate chips. Bake for approximately 45 minutes. Test for doneness; no batter should cling to a cake tester or toothpick. Remove from oven. Brush top of loaf with optional apricot preserves. Cool in pan for 10 min. Turn out of pan on to cooling rack. Cool thoroughly before enjoying.
NOTE from MISS NiNi: This is an unusual, very simple to make, dense bread. The original recipe only called for ice cream and self-rising flour. The ingredients added by Miss NiNi definitely helped with the textural and flavor profiles and indeed brought some colorful pizzazz to this bread. Brushing the top of the bread with apricot jam after baking gave a shiny luster, giving the bread a more inviting presentation. I found that the more bites I took, the more I enjoyed it. Make this recipe your own by adding, deleting, or changing fruits, chocolate chips, and nuts. OR leave the batter “naked” without added fruits, nuts, or chips. Plate cut slices and adorn with fresh fruit and whipped cream.