Tropical Ice Cream Bread
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 9×9 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.
