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.
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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