2 cups Norco Passionfruit Ripple & Vanilla Ice Cream

1 ½ cups self-raising flour

Multicoloured sprinkles (optional)

Defrost the ice cream 3 hours before you start. Once the ice cream has defrosted, you can start with the prep.

Preheat the oven to 180C  and grease and line an 8.5 x 4.5 x 2.5 inch bread loaf pan and set aside

In a large bowl, combine the soft, smooth ice cream and the self-rising flour. Do not overmix.

Pour the batter into the prepared bread loaf pan and top with the sprinkles

Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean. Cool the bread in the pan for 5 mins before removing it and placing it on a wire rack to cool further.

Serve warm with any ice cream of your choice.