1 pint of full-fat ice cream, softened enough to be pourable, but still cool
1 1/2 cups self-rising flour
Pour the ice cream and the flour into a medium-sized mixing bowl, and stir until a dough is formed. The dough will be thick and spreadable.
Spray a loaf pan with cooking spray, then spread the batter evenly in the pan.
Bake in a 350 degree oven for about 25 minutes.
Cool completely before slicing.
1 pint of fresh strawberries, hulled, washed and sliced
2 tablespoons of granulated sugar
2 teaspoons of fresh lemon juice
pinch of salt
Place all ingredients in a saucepan over medium-low heat. Bring to a boil while constantly stirring, and boil gently for 7 minutes. Remove from heat. The sauce will thicken as it cools.
Serve a spoonful of the sauce over two slices of the ice cream bread, and sprinkle with powdered sugar just before serving.