If you've been craving a light Chocolate dessert that's sure to wow everyone, you've found it! This Chocolate Chip Ice Cream Bread is so good, and sweet, and so easy to make.
Author Kasey Schwartz
3cupsof Frozen Custard - softened
2cupsof Self-rising Flour - I used Gold Medal
1cupof Powdered Sugar
1/2cupof Ghirardelli Milk Chocolate Chips
FOR THE FROSTING:
4Tablespoonsof Butter - softened
4ouncesof Cream Cheese - softened
3 to 4cupsof Powdered Sugar
Ghirardelli Mini Chocolate Chips to Top
Line a loaf pan with 2 pieces of Parchment Paper - One that fits from Side to Side, with some paper hanging over the sides, and another piece that fits length wise, end to end, that also hangs over the end - this will make it very easy when lifting the Bread out. Set aside.
In a large bowl, place the Frozen Custard, and stir until it's just soft, and smooth. Add the Flour, and Powdered Sugar, and stir to blend. Add the Chocolate Chips, and stir well to blend. Pour the batter into the loaf pan, and bake at 375 for 20 minutes. Check the Bread, and if it's golden brown on top, place a piece of foil over the top to prevent burning. Leave the Bread in the oven another 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the Bread from the oven, and gently lift the loaf out of the pan with the Parchment paper. Place on a wire rack to cool.
When the Bread is cool, make the Frosting; in the mixing bowl of a stand mixer, place the Butter and Cream Cheese, and blend with the whisk attachment until fluffy and smooth. Scrape down the sides of the bowl, and blend again. Add the Vanilla, and blend. Add the Powdered Sugar a little at a time, blending between additions until the Frosting is thick and creamy.
Smooth Frosting on the top of the Bread swirling on top to make a pretty design. Top with Mini Chocolate Chips. Enjoy!
NOTE: Make sure your Butter and Cream Cheese are softened to room temperature. If they're not completely soft and room temperature, they will separate, and not become smooth and creamy.