What you need:
1.5 quart tub of ice cream (I used Mrs. Fields Cookie dough ice cream)
3 cups of self-rising flour
What to do:
Preheat the oven to 350 F.
Take the ice cream out of the freeze and set it on the counter, so that it softens a but at room temperature. Should take about 15 minutes.
Combine ice cream and the flour in the bowl of your mixer. Mix them until the flour is incorporated.
Grease the bundt pan.
Scoop the batter into the bundt pan, making sure it's even all the way around.
Bake for 35 - 40 minutes. until done.
Check doneness with a toothpick. If you stick the toothpick into the bread and it comes out clean, it's ready.
Invert the bread onto a plate and let it cool.
*Katrina says that most any ice cream can be used but to try to stay away from "Light" Ice Cream
And just think of all of the different flavors you could make with this!!