Preheat your oven to 350 degrees Fahrenheit and line a 9x5-inch loaf pan with parchment paper or spray it lightly with non-stick cooking spray.

Remove your chosen ice cream from the freezer and let it sit at room temperature for 8 to 10 minutes until it reaches a soft-serve consistency.

Spoon your self-rising flour into a measuring cup and level it with a knife or your finger; do not pack the flour or tap the cup.

Pour the 1.5 cups flour into a medium bowl and add a pinch of salt if using, then whisk together lightly.

Scoop the softened ice cream into the flour mixture and fold it together gently with a rubber spatula until just combined and no dry flour streaks remain.

If using chocolate chips, sprinkles, crushed cookies, or nuts, fold them in gently.

Scrape the batter into your prepared loaf pan and smooth the top gently with your spatula.

Bake for 22 to 28 minutes, checking at 22 minutes by inserting a toothpick into the center.

Remove the pan from the oven and let the bread cool in the pan for 5 minutes, then turn it out onto a wire cooling rack to finish cooling completely.

Once cooled, you can dust with powdered sugar, drizzle with frosting, or serve it plain with a scoop of fresh ice cream.