Cappuccino Chocolate


  • 1 pint coffee ice cream
  • 1 1/2 cups self-rising flour
  • 8 ounces mascarpone cheese, softened
  • 2 to 3 tablespoons cocoa powder, extra for sift
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F / 175 degrees C.
  2. In a large bowl, combine melted ice cream and self-rising flour. Mix until well combined. Gently fold in your favorite optional ingredients to the batter.
  3. Line a loaf pan with parchment paper and grease with a nonstick spray. Pour batter into loaf pan and spread evenly. Bake for 35 to 40 minutes.
  4. For each glaze, whisk all the ingredients together in a small bowl and spread over loaf.
  5. Allow to cool fully before glazing or cutting. Serve and enjoy.