2 Ingredient Chocolate Bread
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.
Ingredients
- 3 cups (710 ml) melted full fat chocolate ice cream
- 2 cups (250 g) self-rising flour, see note regarding amount needed
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 recipe was originally tested with White Lily self-rising flour which has a lower protein amount than some other brands of self-rising flour. The amount of protein affects the amount of liquids needed. If you are using a self-rising flour that has 2 grams of protein per 1/4 cup, then you can make the recipe as written.
- If you are using a self-rising flour brand that has 3 grams of protein per 1/4 cup, then remove 4 tbsp of flour from the amount stated in the recipe and replace with 4 tbsp of cornstarch.
- To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
- Homemade self-rising flour:
- If you are using all purpose flour with 2 grams of protein per 1/4 cup: Whisk together 2 cups all purpose flour + 3 tsp baking powder + 1/2 tsp salt.
- If you are using all purpose flour with 3 grams of protein per 1/4 cup: Whisk together 1 cup + 12 tbsp all purpose flour + 4 tbsp cornstarch + 3 tsp baking powder + 1/2 tsp salt.
- 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.
- 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.
Serving: 1slice, Calories: 134kcal, Carbohydrates: 23g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 260mg, Fiber: 0.4g, Sugar: 8g, NET CARBS: 23
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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