Preheat the oven to 350 degrees F and spray the inside of a loaf pan with non-stick spray. Set aside.
In a medium mixing bowl (or stand mixer fitted with a paddle attachment), mix the softened ice cream and flour just until combined. Fold in the sprinkles with a rubber spatula until evenly mixed in.
Pour the batter into the prepared loaf pan and spread it into an even layer.
Bake for 40 to 45 minutes or until a toothpick comes clean when inserted into the center. Cool completely before topping.
Whisk together the powdered sugar, milk, and vanilla until smooth (adding more sugar or milk as needed to reach your desired consistency). Spread over the top of the loaf and top with more sprinkles. Slice and enjoy!
Notes
Nutritional information is based on 1 loaf cut into 8 equal slices.
Make sure you use full-fat ice cream, a sugar-free or specialty ice cream such as Rebel or Halo won’t work.
You must use self-rising flour for this recipe. All-purpose flour will not work.
You can use any loaf pan size between 8×4-inches and 9×5-inches.