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Ingredients: 1 batch of Vanilla Protein Ice Cream Base 1½ tbsps Flavor Fusions – Spiced Chai powder ¾ tsp Cinnamon ½ cup swiig Freeze-Dried Strawberries ½ cup swiig Freeze-Dried Blueberries ½ cup swiig Freeze-Dried Raspberries Instructions: 1) Carefully measure Freeze-Dried fruits, then chop into small pieces and set aside. Chopping the fruits into smaller pieces allows for the ice cream to be properly mixed and scooped. 2) Gently fold the Spiced Chai powder and the cinnamon into the vanilla ice cream base. 3) Sprinkle the fruit into the ice cream base, and gently fold them into the ice cream base. 4) Once everything is incorporated 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 6½ tsps swiig Cacao Powder (Divided into 2½ tsps and 4 tsps) 2 tbsps Flavor Fusions – Mocha Latte 1½ tbsps Honey Instructions: 1) Divide Vanilla Ice Cream Base into two different bowls, one large and one small. Put 2 ∕ 3 of the mixture into the large bowl, and ¹∕ 3 of the mixture into the small bowl. 2) Gently fold 2½ tsps of Cacao Powder into the larger portioned ( 2 ∕ 3 mixture) bowl. This creates your cacao ice cream base. 3) In the small bowl, gently fold together the ¹∕ 3 vanilla ice cream mixture with the remaining 4 tsps of Cacao Powder, Mocha Latte powder, and Honey. This creates your dark chocolate mocha swirl. 4) Pour the contents of the large bowl into a metal loaf pan or a larger resealable plastic tub. 5) Take your rubber spatula, and gently spoon dollops from the mocha mixture into the loaf pan. Once all of this mixture is in the loaf pan, take your spatula and gently stir/swirl the components together. Do not mix fully! You want to partially mix them together so as to not disturb the swirl you created. 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 5-6 hours. Enjoy! Continued on next page. T r i p l e B e r r y C h a i C a c a o M o c h a S w i r l Nutrition Quarterly · 2021 – Volume 3 15 The Good Life