Preheat your oven to 350 degrees F. Spray the inside of a loaf pan with non-stick cooking spray and set it aside.
In a medium mixing bowl, mix together the softened ice cream and flour just until combined. Fold in the sprinkles with a rubber spatula until evenly combined. Pour the batter into the prepared loaf pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and cool completely on a wire rack.
Once the bread has cooled, whisk together the powdered sugar milk, and vanilla until smooth and your desired consistency is reached. (To thicken the icing, add more sugar. To thin it out, add more milk.)
Remove the ice cream bread from the pan and spread the icing over the top of the loaf. Then top with sprinkles before letting the icing set up for at least 5 minutes. Cut into slices and enjoy.
Notes
Nutritional information is based on 1 loaf cut into 8 slices and includes the icing.
I like to use vanilla ice cream for funfetti bread. If you leave out the sprinkles, you can use any flavor of ice cream that you like to make ice cream bread. Just make sure that you use full-fat ice cream. Sugar-free or specialty brands like Rebel and Halo won't work.
You must use self-rising flour for this recipe to work. If you don't have any on hand, you can make your own by whisking together 1 ½ cups of all-purpose flour, 2 ¼ teaspoons of baking powder, and a scant ½ teaspoon of salt.