I have a confession to make. I am an ice cream addict. I'm a serious fiend for the stuff, like standing in my kitchen with a spoon, eating right out of the container addict. I've never met a sundae I didn't like and there must always be toppings. Fudge, nuts, cherries, whipped cream… Yes! Yes! Yes!
When it comes to picking a favorite flavor, that's a toughie because well, I cannot think of even one flavor I don't care for. I can tell you if I needed to create a "Top 5" list, Rocky Road ice cream would definitely be in there.
Nothing better than chocolate ice cream swimming with more chocolate, marshmallows and almonds. It's kind of like having those ice cream toppings already in my ice cream all ready to go.
So I got to thinking the other day and before I knew it I had come up with the lovely little loaf that is Rocky Road ice cream in bread form. This moist little cake-y loaf is packed with toasted almonds, dark chocolate and marshmallows scattered throughout that melt as they bake, leaving gooey little pockets of sweet goodness for you.
I don't think I'll be trading in my ice cream addiction any time soon, but this bread definitely gave me a quick fix for my sweet tooth.
Looking for more ways to indulge your chocolate craving? Why not make this Mrs. Field's Chocolate Chip Cookie Recipe too?