This moist, tender, and deliciously unique chocolate chip ice cream bread is easy to make with only 3 simple ingredients, including your favorite flavor of ice cream and add-ins!
Preheat the oven to 350°F. Set out a 9 x 5-inch bread pan. Cut a piece of parchment paper to fit across the bottom and up the long edges of the bread pan. Spray the bread pan with nonstick cooking spray and secure the parchment paper across the bottom of the pan folding the extra paper over the edges.
Set out a large measuring pitcher. Scoop and press the ice cream in the pitcher to ensure you have 3 cups. Allow the ice cream to melt and add additional ice cream if needed to make sure you have the right amount.
Set out a mixing bowl. Measure the self-rising flour into the bowl. Then pour the melted ice cream over the top. Whisk until smooth. Then mix in approximately 1/3 a cup of mini chocolate chips.
Pour the batter into the prepared pan. Sprinkle the remaining tablespoon of mini chocolate chips over the top of the batter.
Bake on the center rack for 50-60 minutes, or until a toothpick inserted deep into the center comes out clean.
Allow the bread to cool for at least 15 minutes in the pan. Then use the edges of the parchment paper to gently lift it out of the pan. Once the bread is fully cooled, cut and serve.
Notes
Store in an airtight container or wrap the loaf tightly in plastic wrap. Homemade bread will keep well at room temperature for up to 4 or 5 days.For longer storage, I recommend freezing the ice cream bread. First, tightly wrap the loaf in plastic wrap or secure it in a plastic zipper bag. Then wrap in a layer of aluminum foil before freezing for up to 3 months.