Mint Chocolate Chip Ice Cream Bread



  • 1 pint mint chocolate chip ice cream, melted
  • 1¼ cups self-rising flour
  • 1¼ cups mini chocolate chips, divided
  • 1 tsp vanilla
  • ½ cup heavy cream


  1. Preheat oven to 350°F; coat a 9- x 5-inch loaf pan with cooking spray.
  2. Combine melted ice cream and flour; mix until blended.
  3. Fold ¼ cup chocolate chips and vanilla into batter; pour into prepared pan.
  4. Bake 22 to 25 minutes or until a toothpick inserted in center of loaf comes out clean.
  5. Let bread cool in pan 5 to 10 minutes, and then transfer to a wire rack to cool completely.
  6. While bread is cooling, place remaining 1 cup chocolate chips in a heatproof bowl.
  7. Heat cream in a small saucepan over medium heat; bring to a simmer.
  8. Pour cream over chocolate chips, and let stand 5 minutes. Stir until smooth.
  9. Drizzle chocolate sauce over ice cream bread. Cut into slices to serve.
  10. Serve remaining chocolate sauce on the side.

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