A few months ago - I headed up to Utica OH near Columbus and toured Velvet Ice Cream with my hubby and another blogger. It was a great day and really cool to find out about an Ohio company!
100th Anniversary cookbook and I had to make something! I found this great recipe for a Tropical Ice Cream Bread and - it was egg-free! My husband is allergic to eggs so I'm always looking for things to bake him. The good thing too is that Velvet Ice Cream has a lot of flavors that are also egg-free - including their Strawberry!
Then I added the coconut and chocolate chips.
The recipe called for a 9x9 pan but I used a loaf pan - it worked just fine. Be sure the pan is lightly greased and/or you can use parchment paper.
Bake for 25-30 minutes and then I checked it with a fork to be sure it was baked all the way through! Clean fork = done!
I couldn't wait for it to cool very long before I had to dig in! I have to say - I normally love white chocolate but I do think there wasn't enough contrast in this and if I were to make it again - I would use regular chocolate.
Velvet Ice Cream Tropical Ice Cream Bread
* 2 cups Velvet Fresh Strawberry Ice Cream
* 2 tablespoons sugar
* 1 1/4 cups self-rising flour
* 1/4 cup + 2 tablespoons sweetened coconut
* 1/4 cup Maraschino cherries
* 1/4 cup semi-sweet chocolate chips
Preheat oven to 350.
Line bottom of 9x9 baking pan with parchment paper and lightly grease.
Place the ice cream in a medium bowl to soften enough to stir.
Add the sugar and flour and stir to combine. Stir in 1/4 cup coconut, cherries and chocolate.
Spread the batter evenly in the pan. Top with remaining two tablespoons coconut flakes.
Bake the bread 25-30 minutes until just puffed and very slightly golden at the edges and set.
Remove the bread from the oven to cool in pan for 15 minutes on a wire rack.
Remove bread from pan and slice.