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Рецепт Tropical Ice Cream Sandwich
by Anne-Marie Nichols

This post brought to you by Breyers. The content and opinions expressed below are that of This Mama Cooks! On a Diet.

My family had such a busy summer that I didn’t have the time to get my ice cream maker out once. However, thanks to Breyers Natural Vanilla, we’re not missing the flavor of making your own homemade vanilla ice cream for Tropical Ice Cream Sandwiches, sundaes or ice cream cones. It truly tastes like you went out, milked your own cow and combined it with sugar and vanilla you had in the cupboard. It’s that delicious and creamy.

Maybe it’s because Breyers uses milk and cream sourced from cows not treated with artificial growth hormones*, something of concern to many parents. In addition, all Breyers vanilla is real and from sustainably farmed, Rainforest Alliance Certified™ vanilla beans. I love that in Breyers’ Natural Vanilla ice cream, you can see the specs of vanilla right in the ice cream, too.

Finally, Breyers products are available in grocery stores nationwide for a suggested retail price of between $3.99 to $5.99. That’s super affordable, especially when it’s on sale like at my Kroger store. In my opinion, Breyers Natural Vanilla tastes just as good or even better than the more expensive fancy gourmet ice creams, too!

Go Hawaiian with a Tropical Ice Cream Sandwich

Breyers partnered with Chef Antonia Lofaso to create some fun, family-friendly recipes featuring their Natural Vanilla Ice Cream to encourage families to eat together and create memories around the dinner table. Since I have a healthy blog, I chose to make her Tropical Ice Cream Sandwich. This would great to serve at parties or family get-togethers, especially those with an Hawaiian Luau theme!

Tropical Ice Cream Sandwich is a cup of Breyers Natural Vanilla sandwiched between two slices of grilled pineapple with a little toasted coconut is added to the outside. It’s then cut in half and shared by two, which makes the Tropical Ice Cream Sandwich a cute romantic dessert or maybe even an afternoon snack for the kids, since it only uses 1/2 cup of ice cream per serving.

If you’re a little unsure about picking and slicing up a fresh pineapple, I found this video on how to cut up a pineapple very helpful. If you don’t want to fire up your outdoor grill, try cooking up the slices of fresh pineapple on a grill pan on the stovetop or on a countertop electric grill. (That’s what I did since it has been raining all week!)

You can make your own toasted coconut by placing unsweetened shredded coconut in an already warm non-stick skillet. Continue to cook coconut on medium heat until it starts turning brown. Stir frequently. Keep an eye on it as the coconut can start burning before you know it! Since the coconut will keep cooking in a warm skillet, as soon as the coconut is as brown as you want it, dump it out on a plate, then cool it in the freezer for 5-10 minutes before adding it to your Tropical Ice Cream Sandwich.

You can make up a batch of Tropical Ice Cream Sandwiches in advance (four sandwiches per quart of Breyers Natural Vanilla), wrap them in foil, place them in a plastic baggie, and keep them in the freezer until serving time.

When assembling the Tropical Ice Cream Sandwich recipe, for best results keep everything (ingredients, plates and utensils) cold as possible.

Chef Antonia Lofaso's Tropical Ice Cream Sandwich

Ingredients

2 (1/4-inch thick) fresh pineapple slices

1 cup Breyers® Natural Vanilla Ice Cream

2 tablespoons toasted flaked coconut

Directions

Grill pineapple slices over low to medium heat for 90 seconds on each side. Allow to cool.

Sandwich the softened Breyers Natural Vanilla Ice Cream between the 2 grilled slices of pineapple. Coat sides in toasted coconut. Slice in half and serve.

Prep Time: 10 Minutes

Cook Time: 3 Minutes

Total Time: 13 Minutes

Servings: Serves 2

Serving size: Serving Size 1/2 ice cream sandwich per person

Calories: 180

For more recipe ideas check out:

*Suppliers of other ingredients such as cookies, candies and sauces may not be able to make this pledge. The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non-rBST-treated cows.