Step 1

Pour 2 cups/300g of defrosted ice cream into a large mixing bowl and stir until smooth.

Step 2

In a separate bowl mix 1 cup/110g of self-rising flour, 1/4 cup/50g of caster sugar and 1/4 tsp of salt, add to the ice cream.

Step 3

Stir with a spatula, avoid over mixing (don’t worry a few small lumps).

Step 4

Pour the mix into a 6.5 inch/16.5 cm greased loaf pan (the Instant Pot silicone loaf pan is ideal).

Step 5

Pour 1 cup/250 ml of water into the Instant Pot, place a trivet into the pot and place the loaf pan on top of the trivet.

Step 6

Place lid on Instant Pot, set valve to seal, select Pressure/Manual on High pressure (pressure cook custom high on Evo Plus) for 35 minutes.

Step 7

When Instant Pot beeps, press Cancel. Allow 5 minutes natural pressure release, then open the valve to release the rest of the pressure.

Step 8

When pin drops, take out the loaf pan and let it cool for 10 to 15 minutes, then remove the loaf onto a plate.

Step 9

Slice and serve with butter or ice cream.