Preheat the oven to 200C/390F (180C/355F fan). Put the ice cream in a mixing bowl and allow to defrost until liquid.
Stir in the flour until well combined.
Pour the batter into a lined, 2lb loaf tin and level off.
Top with the pecans.
Bake for 30 minutes, then insert a skewer into the centre of the loaf. It should come out clean. If not, bake for another 5-10 minutes.
Allow to firm up in the tin a little, then transfer to a wire rack to cool completely.
To serve, I suggest slicing and serving with a fresh scoop or two of Kelly’s of Cornwall Butterscotch Pecan ice cream.
If you love this recipe, why not try a Kelly’s of Cornwall Berry Eton Mess ice cream loaf topped with a handful of raspberries before baking? Or try Kelly’s of Cornwall Honeycomb Crunch ice cream loaf with a swirl of toffee sauce added before baking.