Chocolate Bread Ice Cream Sundaes

Chocolate Bread Ice Cream Sundaes made with layers of homemade yeasted chocolate bread, cookies and cream ice cream, and whipped cream, and topped with a maraschino cherry.

The chocolate bread in this chocolate bread ice cream sundae is different in that it is a yeasted bread. It's not like a cake or a quick bread, and it's much more firm and "bread-like."

It's also incredibly chocolatey. In fact, when it is baking, the chocolate aroma will have you sitting by your oven with the oven light on in anticipation.

This bread is delicious the day it is made. You can dunk it in milk or coffee, or just eat it plain.

Other serving suggestions include spreading it with peanut butter, sour cherry jam, or marshmallow fluff and Graham cracker crumbs (s'mores bread!).

Once this bread is 24 hours old, you can use it for French toast, bread pudding, a chocolate bread parfait, or this chocolate bread sundae. If you want to make it even more chocolaty, spread a little chocolate sauce over the bread slices before assembling the sundaes.

The dough for this bread barely rose during the first and second rise, but it definitely had a lots of oven spring, albeit uneven, once I put it in the oven.

For the chips, I used extra large bittersweet chocolate chips. While I omitted nuts, you can add 1/2 cup of toasted pecans, walnuts, almond, or hazelnuts if you like.

We made lots of chocolate bread sundaes with this bread. I used store bought cookies and cream ice cream, Hershey's syrup, and, I'm not ashamed to admit, Reddi-Wip whipped cream. I always keep a can of Reddi-Wip on hand. It helps keep me popular with my grandsons.

July is national ice cream month and a bunch of us, hosted by Jolene's Recipe Journal, are sharing recipes for ice cream, or recipes using ice cream, including these sundaes. Scroll to the end for my chocolate bread recipe.

#Festive Foodies Recipes

• Blueberry Ginger Ice Cream Floats by Cindy's Recipes and Writings
• Chocolate Bread Ice Cream Sundaes by Karen's Kitchen Stories
• Chocolate Ice Cream Sandwich Squares by Family Around the Table
• Chocolate Peanut Butter Ice Cream Sandwiches by The Redhead Baker
• Chocolate Peanut Butter Nice Cream by Simple and Savory
•  Cookies and Cream Ice Cream Cake by Cooking with Carlee
• Grilled Pineapple Ice Cream by Caroline's Cooking
• Homemade Fresh Strawberry Ice Cream by Jolene's Recipe Journal
• Homemade Vanilla Ice Cream Sandwiches by Tip Garden
• No Churn Chocolate Toffee Ice Cream by Amy's Cooking Adventure
• No Churn Coffee Caramel Crunch Ice Cream by Hezzi-D'sBooks and Cooks
• No Churn Watermelon Swirl Ice Cream by Daily Dish Recipes
• Purple Haze Jam Ice Cream by A Day in the Life on the Farm
• Roasted Watermelon-Fennel Ice Cream by Culinary Adventures with Camilla
• Triple Chocolate Ricotta Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vietnamese Coffee Chocolate Chip Ice Cream by Books n' Cooks

More Chocolate Bread Recipes:

• No Knead Chocolate Bread
• Chocolate Cherry Pecan Bread

More Ice Cream Recipes: 

• Vanilla Bean Ice Cream
• Green Tea Ice Cream
• Black Coffee Ice Cream
• Chocolate Coconut Ice Cream
• Heath Bar No Churn Ice Cream

bread, chocolate, ice cream, sundaes

dessert

American

Yield: 1 loaf

Chocolate Bread Ice Cream Sundaes

ingredients

Chocolate Bread

• 3/4 cup lukewarm whole milk
• 2 1/4 teaspoon instant yeast
• 6 tablespoons sugar
• 4 tablespoons butter (I used salted)
• 3 ounces (85 grams) bittersweet chocolate, coarsely chopped
• 1 1/2 teaspoons espresso or instant coffee powder
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 teaspoon fine sea salt or table salt
• 9.5 ounces (280 grams) bread flour (about 2 cups)
• 1/4 cup Dutch process cocoa
• 4 1/2 ounces (130 grams) chocolate chips (about 3/4 cup)

Chocolate Bread Sundae

• 1 slice chocolate bread, cut into bite sized pieces
• Chocolate syrup (optional). You could also use caramel or butterscotch sauce. 
• Ice cream
• Whipped cream
• Maraschino cherry

instructions

To Make the Chocolate Bread

1. In the bowl of a stand mixer, add the milk, yeast, and one tablespoon of the sugar. 
2. In a double boiler, melt the butter and bittersweet chocolate until smooth. Set aside to cool. 
3. Add the rest of the sugar, espresso, egg, vanilla, and salt to the stand mixer bowl, and stir with a spatula, dough whisk, or large wooden spoon. 
4. Add half of the flour and all of the cocoa powder and stir, and then stir in the chocolate and butter mixture. 
5. Add the rest of the flour, and mix with the dough hook for 5 minutes. 
6. Cover the bowl with plastic wrap, and let rise for 2 hours. It may not rise much. 
7. Stir in the chocolate chips and optional nuts. Fold the dough over itself several times for about 30 seconds. Scrape the dough into a buttered 9 inch loaf pan, cover, and let rise for one hour. 
8. Preheat the oven to 350 degrees F. Bake the loaf for 35 to 45 minutes, until it reaches an internal temperature of 180 degrees F. You can tent the loaf with foil if it begins to brown too much during baking. 

To assemble the sunday

1. Layer the bread pieces, optional chocolate syrup, ice cream, and whipped cream. Top with a cherry and serve. 

https://www.karenskitchenstories.com/2018/07/chocolate-bread-ice-cream-sundaes.html

Recipe adapted from David Lebovitz