Ingredients
- 2 cups Velvet Fresh Strawberry ice cream
- 2 tablespoons sugar
- 1¼ cups self-rising flour
- ¼ cup + 2 tablespoons sweetened coconut flakes
- ¼ cup Maraschino cherries
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line bottom of 9 x 9-inch baking pan with parchment paper and lightly grease.
- Place the Velvet Fresh Strawberry ice cream in a medium bowl to soften enough to stir.
- Add the sugar and flour and stir to combine. Stir in ¼ cup coconut, the cherries and chocolate.
- Spread the batter evenly in the pan. Top with remaining 2 tablespoons of 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 for pan and slice.