This is a sponsored post written by me on behalf of Breyers. All opinions are 100% mine.
Ice cream sandwiches are a favorite in our home but I’m always looking for new ways to spruce them up. Since we’re about to jet off to Maui in a few days week, a tropical ice cream sandwich sounded right up our alley.
This recipe was created by Chef Antonia Lofaso, a Top Chef season 4 contender, for Breyers Ice Cream. For as long as I can remember, Breyers has been my favorite vanilla ice cream. It’s just more flavorful but that’s probably because the natural vanilla is made with fresh cream, sugar and milk and sustainably farmed vanilla beans.
But, what I didn’t realize until this assignment is that:
- Breyers now sources milk and cream from cows not treated with artificial growth hormones*.
- Breyers Natural Vanilla is America’s No. 1 vanilla ice cream, and parents now have additional reasons to feel good about serving it to their family.
- All Breyers vanilla is real and from sustainably farmed, Rainforest Alliance Certified™ vanilla beans.
Breyers products are available in grocery stores nationwide for a suggested retail price of $3.99 — $5.99.
So, let’s talk about the ice cream sandwiches.
The beauty of this recipe is that it only requires three ingredients: Breyers Natural Vanilla, one whole pineapple and toasted coconut.
Tip: If you don’t want to buy coconut already toasted (or can’t find it in the store), just toss some flaked coconut in a pan for a few minutes and it will toast to your liking very easily.
The first thing you’ll need to do is grill the pineapple. While popping them on the barbecue for 90 seconds definitely works, I opted for my Le Creuset grill pan on the stove which yielded exactly the same result in probably a minute longer. Let the grilled slices cool completely to room temperature.
Then, carefully (the pineapple can be a little slippery) sandwich a cup of ice cream between the two slices. I didn’t let the ice cream soften because I felt it was already a good consistency straight out of the freezer. If it was any softer, it would have dripped all over the place.
In fact, after forming the sandwich, I popped it back into the freezer to let it harden a bit before rolling the sides in the coconut.
- 2 (1/4-inch thick) fresh pineapple slices
- 1 cup Breyers' Natural Vanilla Ice Cream
- 2 Tbsp. toasted flaked coconut
- Grill pineapple slices for about 90 seconds on each side (or, until grill marks appear if using a skillet on high heat). Let slices cool completely.
- Sandwich Breyer's ice cream between the pineapple slices.
- Coat edges in toasted coconut.
- Slice 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.