Let the ice cream soften in a large bowl. Once you've got mostly melted ice cream, stir in your flour. Mix until it's well combined and add in any extras.
Line a loaf pan with parchment paper and spray it with cooking spray. Pour the batter into the loaf pan. You can also use a muffin pan; remember to adjust the overall cooking time.
Bake for 35-40 minutes; test it with a toothpick (if the toothpick comes out clean, the bread is done). Muffins will take less time; start checking after 20 minutes, depending on the size of your muffin pan. Let the ice cream bread cool on a wire rack.
Serve with a drizzle of caramel or hot fudge, or even another scoop of ice cream!