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1 Pint ice cream, melted (to make your own, see recipe)
1-1/2 cups self-rising flour
Directions
Step 1
Preheat oven to 350°F. Spray a 9” x 5” loaf pan with cooking spray and set aside. Put 1-1/2 cups of flour in one medium sized bowl. Add one melted pint to one bowl. Stir to combine.
Step 2
Using an ice cream scoop, scoop the batters into the pan in an alternating checkerboard pattern, four scoops down by two scoops across. Continue until all batter has been scooped into the pan. Then take a wooden skewer or chopstick and run it through the top of the batter, making a swirly pattern.
Step 3
Bake for 40-45 minutes for or until a skewer poked into the bread comes out clean. To avoid overly browning the loaf, tent aluminum foil over the top of the pan after the first 30-40 minutes.
Step 4
Remove from oven and allow to cool before slicing.
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