Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray. Set aside.
In a large mixing bowl, add in the ice cream, flour, and vanilla. Stir with a spatula until incorporated.
Pour into the loaf pan and spread out. Be sure to get into the corners and to the edges.
Sprinkle the toasted nuts on top of the bread.
Place into the preheated oven to bake for 45 minutes or until done. Place a toothpick into the center of the bread and if it comes out with moist crumbs or clean it's done.
Let it cool in the pan for 10 minutes and turn out onto a cooling rack.
Let cool completely, slice and serve.
To toast my pecans, I placed them on a pan and baked at 300 degrees for 14 minutes. I gave them a toss and checked on them a few times to make sure they didn't burn. This recipe was inspired by Peanut Butter & Chocolate Ice Cream Bread.