This is a sponsored post written by me on behalf of Breyers. All opinions are 100% mine.
It’s summertime, and that means I relax a little bit on sugary treats. I have to admit – I’ve always had a weakness for ice cream. I always had a half gallon in my freezer in college and I always chose ice cream over cake at every birthday party I went to as a kid.
Now, as a health conscious adult, we don’t keep ice cream in the house. However, it’s a special treat that I do allow my kids to indulge in on occasion. They love it and I love seeing the smiles on their faces.
Several years ago, Breyers was my go-to brand because they had the cleanest ingredients of any brand at the grocery store. Then they changed their formula and I was so disappointed. I was recently presented with some pretty awesome information. Breyers now sources milk and cream from cows not treated with artificial growth hormones.* In addition, all Breyers vanilla is real and from sustainably farmed, Rainforest Alliance Certified™ vanilla beans.
Ice cream with real ingredients just tastes so much better! It has a wonderful, creamy texture and it brings me back to the flavor and texture of ice cream from my childhood. And surprisingly, it melts a lot quicker too! Getting pictures for this recipe was a fun challenge 🙂
Breyer’s has several dessert recipes posted on their website to introduce the launch of their new Natural Vanilla ice cream. We decided to re-create Chef Antonia Lofaso’s Tropical Ice Cream Sandwich. It’s gluten free and has simple ingredients, which I love. I feel so much better giving the Breyers Natural Vanilla ice cream to my kids as a special treat!
Chef Antonia Lofaso's Tropical Ice Cream Sandwich
- 2 1/4-inch thick fresh pineapple slices
- 1 cup Breyers® Natural Vanilla Ice Cream
- 2 Tbsp. coconut flakes
- Grill pineapple slices over low to medium heat for 90 seconds on each side. Allow to cool briefly.
- 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.
* Suppliers of other ingredients such as cookies, candies & 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.