Magazine_Summer2021_RND1_07.14.21.indd

Ingredients: 1 batch of Vanilla Protein Ice Cream Base 8 tbsps swiig Dried, Shredded Coconut (unsweetened) ¾ cup swiig Freeze-Dried Pineapple 2½ tbsps Flavor Fusions – Sea Salted Caramel Instructions: 1) Carefully measure the Pineapple. If chunks are small, they are fine to leave as-is, but larger-sized chunks should be chopped into smaller pieces for ease of mixing and scooping the ice cream. 2) Gently fold the Sea Salted Caramel powder and the Coconut into the vanilla ice cream base. 3) Sprinkle the Pineapple into the ice cream base, and gently fold to incorporate. 4) Once everything is mixed into the base, pour the ice cream mixture into a metal loaf pan or a larger resealable plastic tub. 5) Press a layer of plastic wrap directly on top of the ice cream. This prevents ice crystals from forming and is very important! 6) Seal your container with an additional piece of plastic wrap, or your resealable container lid. Place container in freezer. 7) Ice cream should be ready to scoop within 4-6 hours. Enjoy! Ingredients: 1 batch of Vanilla Protein Ice Cream Base ¾ cup swiig Freeze-Dried Banana Slices ¼ cup Peanut Butter Instructions: 1) Carefully measure the Banana slices, then chop into smaller pieces. Smaller-sized Banana pieces will allow for the ice cream to be properly mixed and scooped. 2) Gently fold the banana pieces into the vanilla ice cream base. 3) Once mixed, pour the ice cream mixture into a metal loaf pan or a larger resealable plastic tub. 4) Take a small spoon, and place dollops of your peanut butter in your vanilla ice cream base. (Note, if your peanut butter seems very thick and stiff, you can microwave the measured peanut butter in 10 second intervals until it is a smooth consistency). 5) With a rubber spatula, gently swirl the peanut butter into the ice cream. Do not mix fully! You want to partially mix them together, to not disturb the peanut butter swirl. 6) Press a layer of plastic wrap directly on top of the ice cream. This prevents ice crystals from forming and is very important! 7) Seal your container with an additional piece of plastic wrap, or your resealable container lid. Place container in freezer. 8) Ice cream should be ready to scoop within 4-6 hours. Enjoy! Sierra Dorschutz is a Graphic Designer for Simple Again, an Artist, and a Part-Time Mad Food Scientist. P i n e a p p l e C a r a m e l C o c o n u t B a n a n a P B S w i r l Nutrition Quarterly · 2021 – Volume 3 16 The Good Life