Preheat oven to **350°F**. Grease or line a loaf pan.

Let ice cream sit at room temperature until soft and scoopable, not liquid.

In a bowl, gently fold ice cream and self-rising flour together until just combined.

Do not overmix — batter should be thick and slightly lumpy.*

Pour batter into loaf pan and smooth the top.

Bake **38–42 minutes**, until golden and a toothpick comes out clean.

Let rest in the pan for **10 minutes**, then remove and cool before slicing.