Kirbie's Cravings

2 Ingredient Chocolate Bread (No Eggs, Butter or Oil)

This is an easy chocolate quick bread that you can still make even when you are out of eggs, butter or oil. This bread is soft, moist and chocolatey. It takes only about ten minutes to prepare and everything can be mixed in one bowl, no mixer needed.
a sliced loaf of chocolate bread.

This is one of my favorite quick breads to make when I’m short on time and low on ingredients like eggs and butter.

Ingredients

  • Chocolate Ice Cream
  • Self-Rising Flour

This chocolate bread only need chocolate ice cream and self-rising flour. If you like adding chocolate chips to your chocolate bread, you can do that as well. I like adding chocolate chips on top for appearance.

Chocolate Ice Cream: Make sure to use full fat regular chocolate ice cream. I used Breyer’s chocolate ice cream which does not contain any eggs. I don’t recommend using low fat ice cream because it will change the texture of your bread.

Self-Rising Flour: Self-rising flour is all-purpose flour that already has baking powder and salt mixed in. If you don’t have self-rising flour, you can also make your own by mixing together all-purpose flour, baking powder and salt.
a loaf of chocolate bread topped with chocolate chips.

How to Make Chocolate Bread

The ice cream is first melted down. This will help provide a more accurate ice cream measurement. The self-rising flour is then whisked in until smooth. The bread batter is then ready to be baked. It’s that easy.
a stack of four slices of bread.

More Easy Bread Recipes

2 Ingredient Chocolate Bread

Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
An easy quick bread that doesn't require eggs, butter or oil. This bread is ready to go in the oven in about 10 minutes. It's an easy one bowl recipe that doesn't even need a mixer.
4.17 from 6 votes

Ingredients

  • 3 cups (710 ml) melted full fat chocolate ice cream
  • 2 cups (250 g) self-rising flour

Instructions

  • Preheat oven to 350°F (177°C). Line an 8.5 x 4.5 inch loaf pan with parchment paper. (You can also use a 9 x 5 inch pan but your bread will not rise as high and cooking time will need to be reduced).
  • Add melted ice cream to a large mixing bowl. Sift in the flour using a mesh strainer or flour sifter. The flour needs to be sifted in to make it easier to mix. Mix with a whisk (or a mixer if you prefer) until the batter is smooth and no flour clumps remain. If you want to add chocolate chips to your batter, stir them in now.
  • Pour batter into prepared loaf pan. If you wish to add chocolate chips on top, sprinkle them on now. Bake the bread for about 30 minutes or until toothpick inserted comes out clean (baking time can vary by 10-15 minutes depending on the brand of ice cream you use).
  • Let bread cool fully before cutting and serving.

Notes

  • I used this 8.5 x 4.5 loaf pan.*
  • I used Lily's self-rising flour
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • This bread is lightly sweetened. I wanted to make a chocolate bread that wasn't super sweet so that it can be enjoyed for breakfast. To add more sweetness, add 1 cup of chocolate chips to the batter. You can also add more chocolate on top.
  • To make your own self-rising flour, combine 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Whisk until evenly combined.
  • Make sure you melt the ice cream before measuring out the 3 cups. Ice cream brands can vary greatly on how much air they whip into their ice cream so if you measure it while it is still solid, you won't have an accurate measurement.
  • The 2 cups of flour is measured before sifting. To sift the flour in, you can either use a flour sifter or use a fine mesh strainer.
  • It is very difficult to mix the batter and completely eliminate flour lumps if you do not sift it in.
  • The estimated nutrition provided is calculated using Breyers Classic chocolate ice cream and does not include the optional chocolate chips.

Nutrition

Serving: 1slice, Calories: 134kcal, Carbohydrates: 23g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 260mg, Fiber: 0.4g, Sugar: 8g, NET CARBS: 23g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating




44 comments on “2 Ingredient Chocolate Bread (No Eggs, Butter or Oil)”

  1. I love the dense texture and that it truy isa bread and notcake iadded blubeerries!

  2. So easy and came out like the picture.  Will sample it with friends tomorrow.

  3. I will be making this recipe very soon. It looks fantastic andvI love to eat(smile).>

  4. I’m kinda’ in the middle of baking the 2 ingredient chocolate cake. (3C ice cream and 2C SR flour. ) It’s been in the 350°oven for 1 hour, 10 minutes and the knife is still wet. Should it be 2C ice cream and 3C flour?

    • The correct amounts are 3 cups melted ice cream and 2 cups flour. How did you measure the ice cream? Sounds like the amount was off.

  5. Very easy and came out great delicious ?

  6. I’ve used other brands of Breyers Ice Cream not just chocolate and they all come out just great.

  7. I can’t picture myself buying ice cream just to make this bread, but the next time someone forgets to put the ice cream back in the freezer, I know what to do. This looks like a much better idea than making too many milkshakes.

  8. Quick, simple and delicious! Thanks for the recipe.

  9. I can’t wait to make for grandbabies ?

  10. Looks delicious

  11. can you use gluten free flour and dairy free ice cream?

  12. This was absolutely terrible. Texture is gummy, taste is strange and off putting. Waste of ice cream, flour, and time.

    • If the texture was gummy it could be the flour – either too much was added or it wasn’t sifted. Also, what kind of ice cream did you use? That is going to make a big difference in the flavor.

  13. I will probably never make this, but need to give it 5 stars for creativity! During WWII’s food rationing, folks had to innovate. That’s how Mayonaise Chocolate Cake was invented. Eggs & Oil were rationed, but not mayo- which is made by emulsifying eggs in oil. This recipe reminds me of that same “Where there’s a will, there’s a way!” approach to life. Love it!

  14. Your recipes are super cool and easy. I will try it1

  15. Are these measurements American or Australian 

  16. I hope to try this recipe ?? and see what it tastes like thanks you for sharing your recipe ??

  17. The chocolate bread sounds great. Can’t wait to try this. Yummy.

  18. Delicious 

  19. Can one use Gluten Free baking flour/mixes in place of AP flour?? Thanks so much

  20. Is it possible to make this chocolate bread gluten free and dairy free?

  21. The flavours are endless ie, vanilla and raspberries etc…