Food Hussy Recipe: Velvet Ice Cream's Tropical Ice Cream Bread

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!  

On the tour, they gave me their 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!

You start with Velvet's Fresh Strawberry Ice Cream - in Cincinnati you can find Velvet at Jungle Jim's and Remke Markets.

Then you add in self-rising flour (which I had to buy for this - I really don't know the difference but I know when baking you use the ingredients exactly as they are listed), sugar, coconut and chocolate chips. You can use regular but I had white chocolate and decided to use those.

Make sure to let the ice cream soften before you stir in the sugar/flour mixture. Once it's softened - it's stirs together easily.

Then I added the coconut and chocolate chips. 

For the Maraschino cherries - I used scissors to cut them into smaller pieces - easier than a knife with these slippery little buggers. Then I added them to the other ingredients and stirred together.

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. 

But the hubby was really happy - he loved it! He's always a fan of some sort of baked good he can actually eat. It's pretty cake like so it's not like a banana bread that you can really slice - but it's very good nonetheless!

Velvet Ice Cream Tropical Ice Cream Bread

* 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.  

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