Okay~  I may have a serious problem with this 2 ingredient Bread making stuff.  I can’t stop!  I’m not a baker by nature, mostly because I have no patience for exact measurements, details, or food science…lol!

SOoo, now that I found this way to actually bake Bread with the only requirement being a spoon and a little muscle, I’m now a ‘Bread Baker’.  Well..at least in my  mind I am, just let me have this..haha!  🙂

This Ice Cream Bread will get the title (at least so far) of being my favorite!  Just imagine sweet, melty Rocky Road Ice Cream suspended in all of its moist, marshmallowy, fudgy, almondy, warm Bread glory!  Ohh..and let’s not forget that the Bread is Duhh-Ripping in Hot Fudge~  OH YEAHH!  And no, it’s not cake..not even close!  This is Bread!  Firm, fluffy, dense BREAD!   And I baked it..yes I did!

You HAVE to make this Ice Cream Bread..trust me!  GO on..do it!

What you’ll need:

2 cups of melty Rocky Road Ice Cream

1-1/2 cups Self-Rising Flour

Chocolate Fudge Sauce for drizzling

A Bread Loaf Pan..sprayed

Directions:

In a medium bowl combine the Flour and the Melty Ice Cream until it’s well blended, thick and dough-like…

Put it into the loaf pan and bake it at 350 degrees for approx. 25 minutes, or until it’s firm and cooked all the way through…

Let it cool just for a  moment…

Pour drizzle the Hot Fudge all over the top, if there are people around, control yourself…

Slice it up while it’s warm and gooey…

Grab your giant hunk slice!  ~Enjoy!  🙂