Directions

1. Line a 7x3x2-inch loaf pan with plastic wrap. Spoon ice cream into a large bowl. Let stand for 10 minutes to soften slightly. Stir in chopped Ghirardelli® Peppermint Bark Baking Bars. Transfer ice cream to the prepared loaf pan. Cover and return to the freezer about 2 hours or until firm. When firm, remove from pan and wrap in plastic wrap. Freeze overnight.
2. Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of two 7x3x2-inch loaf pans; set aside. In a food processor or blender, process or blend the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips until very finely chopped (do not overprocess or the chocolate will begin to melt); set aside.
3. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in the finely chopped bittersweet chocolate. Beat in sour cream. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon.