03 Wednesday Sep 2014
I was recently asked to create a recipe using Nature Valley™ Protein Crunchy Oats n’ Honey Granola and my mind started going in a bunch of different directions. I wanted to show that granola doesn’t always have to go in a snack bar, cookie, or atop yogurt. I also wanted to have fun with it. Finally, it hit me. Ice cream! It’s no surprise that we love ice cream. The ice cream maker is always in the freezer ready to go and I try to keep cream in the refrigerator just in case we want to whip up a batch. I had a few different thoughts of what ingredients I wanted to use, but in the end the final concept and first batch created some of the best ice cream I’ve made.
My husband gave me the side-eye when I told him I wanted to add granola to the ice cream. He was afraid that I had lost my mind and that the granola would either be too crunchy or that it would get soggy after a few days. He was the first to admit that the ice cream was delicious, with just the right amount of crunch. There is the perfect hint of vanilla and cinnamon and the honey and chocolate add the right amount of sweetness. Besides the great taste, by adding one full cup of granola, I added 20 grams of protein into the ice cream. So, it’s kind of good for you! Right?
I love creating new and fun dishes like this and I love when they turn out to be winners with my toughest critics. Check out more Nature Valley™ recipes here.
1/2 cup Nature Valley™ Protein Granola provides 10 grams of protein and 22-26 grams of whole grain, at least 48 grams of whole grain recommended daily.
This post was sponsored by Nature Valley™ through their partnership with POPSUGAR Select. While I was compensated to write a post about Nature Valley™ Protein Granola, all opinions are my own.
Honey Granola and Chocolate Swirl Ice Cream
- 2 eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup Nature Valley™ Protein Crunchy Oats n’ Honey Granola
- 4 Tbsp chocolate sauce
In a large bowl, whisk eggs until light in color and fluffy, about 1 to 2 minutes. Gradually, pour in sugar and continue whisking until well blended. Add cream, milk, cinnamon, and vanilla and stir until combined.
Pour into ice cream maker and follow manufacturer’s instructions. Add granola in the last minutes before ice cream has finished processing. Pour ice cream into an air-tight container a few scoops at a time. Drizzle about a tablespoon of chocolate sauce in and fold into ice cream. Repeat until ice cream and chocolate sauce is used. Freeze until desired consistency is reached.
Yield 1 quart
Source: The Way to His Heart