Did you know you can mix ice cream and self-rising flour then bake it to make delicious bread?! I didn't either! But you can...and it's amazing!!! I came across the recipe for ice cream bread just last night and made a trip to the grocery store today for some ice cream. I chose to make my bread into mini muffins instead of a loaf. I do this most of the time with quick breads because they're easier to eat, they take 12-14 minutes to bake instead of 45-60 minutes, and they're just plain cute :).
Here is what you will need:
2 cups ice cream (any kind you like)
1 1/2 cups self-rising flour (you can use all-purpose flour, just sift in 3/4 tsp baking powder and 3/4 tsp salt)
Mix with a wooden spoon until just combined and spoon into a greased mini-muffin pan.
Bake at 350 degrees for 12-14 minutes. You will have to eat one to make sure they're done as you can see by my finished batch :).
This is optional, but to me it makes all the difference: mix together a glaze of powdered sugar and milk (I don't measure this I just mix it until it's the right consistency). While the muffins are still hot and in the pan spoon a little glaze over each muffin. Remove from the pan and enjoy :).
...and who says you can't have ice cream for breakfast?