Get ready to indulge in a dessert that’s as unique as it is delicious! Chocolate Ice Cream Bread is the ultimate fusion treat that combines the creamy richness of chocolate ice cream with the comforting texture of homemade bread. With just three simple ingredients and minimal prep time, this decadent loaf is perfect for satisfying your sweet tooth or impressing your guests at your next gathering. Imagine sinking your teeth into a slice of warm, chocolatey goodness, studded with melty chocolate chips—sounds tempting, right? Dive into this easy recipe and discover how to create a delightful dessert that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups chocolate ice cream, softened
- 1 cup self-rising flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it thoroughly with butter or cooking spray, or line it with parchment paper for easy removal.
- Remove the chocolate ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften. The ice cream should be easily spreadable but not completely melted.
- In a large mixing bowl, combine the softened chocolate ice cream and self-rising flour. Stir the mixture gently but thoroughly until all the flour is incorporated and no dry spots remain. The batter will be thick and slightly lumpy.
- Fold in most of the chocolate chips, reserving a small handful for topping. Mix gently to distribute the chips evenly throughout the batter.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Place the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs but no wet batter.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely before slicing.
- Once cooled, slice the bread and serve. The bread can be enjoyed warm or at room temperature and will keep fresh for 2-3 days when stored in an airtight container.
Tips
- Perfect Softening: Make sure your chocolate ice cream is softened just enough to mix easily but not completely melted. Let it sit at room temperature for about 5-10 minutes for the best consistency.
- Mixing Technique: When combining the ice cream and self-rising flour, stir gently to avoid overmixing. A few lumps are perfectly fine and will contribute to the bread's unique texture.
- Chocolate Chip Variation: Feel free to experiment with different types of chocolate chips—dark, milk, or even white chocolate for a fun twist! You can also add nuts or dried fruit for extra flavor.
- Check for Doneness: To ensure your bread is perfectly baked, insert a toothpick into the center after 40 minutes. It should come out with a few moist crumbs but no wet batter.
- Cooling Time: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage: To keep your Chocolate Ice Cream Bread fresh, store it in an airtight container at room temperature. It will stay delicious for 2-3 days, but trust us, it won’t last that long!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
