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.
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.
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!
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