1.5quartschocolate ice cream, softened for 15-20 minutes
3cupsof self-rising flour*
4tablespoons Cookie Icing
4tablespoons Rainbow Sprinkles
Preheat oven to 350 degrees. Coat a standard bundt pan with cooking spray. Set aside.
In the bowl of your stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, or by hand if you are a strong man, combine softened ice cream with self-rising flour until just incorporated.
Bake for 45-50 minutes or until it passes the toothpick test.
Place on a cooling rack. Invert after cooling for 10-15 minutes, tapping the top to loosen.
After fully cooled, drizzle with cookie icing and top with rainbow sprinkles while still tacky.
If you've tried this recipe, come back and let us know how it was!
*If you don't have self-rising flour, sift together 3 cups all-purpose flour with 1 1/2 tablespoons baking powder and 1 1/2 teaspoons salt.