This post brought to you by Breyers. The content and opinions expressed below are that of Southern Kissed.
I scream, you scream, we all scream for ice cream – especially when it is cool, creamy Natural Vanilla from Breyers. I have always loved Breyers Natural Vanilla because of the quality, simple ingredients: fresh cream, sugar and milk, and sustainably farmed, Rainforest Alliance Certified™ vanilla beans. Now we parents have something else to love about Breyers – America’s No. 1 vanilla ice cream, their milk is now sourced from cows not treated with artificial growth hormones.* Yea!
Speaking of Breyers – have you tried it in a milkshake? My family and I like to enjoy milkshakes made with it. Making them is so easy – place a couple of scoops of Breyers ice cream plus cold milk in a blender, give it a whirl, and it is good to go. Sometimes I like to throw in some add-ins, like a banana, strawberries, or cookies.
One thing that I just found out is that there are recipes on Breyers website, including some pretty tasty one’s like toasted almond and vanilla arancini from Chef Antonia Lofaso. You may know her as a judge on Cutthroat Kitchen, but there is more to her than just that. She is a graduate of the French Culinary Institute and the executive chef at Los Angeles’ Black Market Liquor Bar, so needless to say she knows her way around the kitchen. I gave Chef Antonia’s recipe a try and wanted to share it with you. The toasted coating elevates the smooth, creamy ice cream into a luscious treat. It’s delicious. It would be a great way to finish an Italian dinner or have “just because.”
Making it is simple. You start by taking Breyers Natural Vanilla ice cream and scooping out two balls. Freeze them for 10 minutes.
Meanwhile, take toasted almonds, toasted hazelnuts, and toasted amaretti cookies and chop them up. (I cheated and used my blender.)
Take the ice cream out of the freezer and roll in the crumbly mixture. Plate it and enjoy.
Nutritional information is available by clicking here.
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*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.