Chef Antonia Lofaso’s Pound Cake & Peaches Sundae + An Interview

This is a sponsored post but as always, all opinions are my own.

On Tuesday afternoon, I had an amazing opportunity to interview Chef Antonia Lofaso. French Culinary Institute graduate and Top Chef All Star, Antonia recently partnered with Breyers to create family friendly recipes that use the best ingredients to create life-long memories.
Pound Cake and Peaches Sundae 9

I was incredibly nervous to talk with her but she made it so easy and had so much to share with me. We talked all things Breyers, weeknight meals, afterschool snacks, Top Chef and restaurant ownership. We talked about her partnership with Breyers first and she said a major reason she decided to work with them was because Breyers has committed to using milk and cream from cows that have not been treated with artificial growth hormones and their vanilla will come from sustainably sourced and Rainforest Alliance Certified vanilla beans from Madagascar. The fact that Breyers cares and holds high standards for their customers is a major win for all of us. Pound Cake and Peaches Sundae 6
What stuck out most to me was her passion for food and the memories it has created throughout her life. She said her partnership with Breyers was a natural one since she grew up eating it. She told me her mom would set up sleepovers where they would lay in bed, watch movies and eat Breyers Natural Vanilla, pound cake and melon. Her dad would come home to everyone in bed asleep with remnants of their dessert strewn about. When her mom found out about the Breyers partnership, she jumped up and told Antonia she just had to do something with the pound cake sundae they used to make. That’s what I love about food, it brings us together, creates forever memories and brings us back to childhood.
Pound Cake and Peaches Sundae 4

All of the recipes Antonia created for Breyers evoke memories whether it’s of her childhood or her own daughters. The Tropical Ice Cream Sandwich was created to pay homage to her daughter who is half Jamaican and the Toasted Almond and Vanilla Arancini is a play on her Italian roots.

Pound Cake and Peaches Sundae 2
Although our conversation was over the phone, I could tell she just lit up when talking about the recipes she created and the memories they evoked. They all seemed to hold a special place in her heart but I felt this Pound Cake and Peaches Sundae was where it all started for her and her family with Breyers so it was only right to feature it alongside the interview.
Pound Cake and Peaches Sundae 8

I expected to enjoy this sundae. I mean, it’s ice cream and cake and fruit. But I’m not a huge fan of peaches so I wasn’t sure it would be my favorite. Well, I truly loved this dessert. The maceration of the peaches brought out so much flavor and sweetness then combine it with the warm, heavy pound cake and cold creamy Natural Vanilla Breyers for an absolutely divine sweet treat.

We were rebels and had this before dinner last night to ensure I had good light to photograph it. I kind of wanted to say screw it to dinner and just have another serving of the sundae. I figured that wouldn’t be the best example to set for my children so I didn’t but I may have it for lunch tomorrow. YOLO.

I can’t wait to share some great tips, advice and ideas from Antonia with you all on Wednesday. And a little something I learned about myself through the process.

Pound Cake and Peaches Sundae
recipe from Antonia Lofaso

2 fresh peaches, diced
2 Tbsp. fresh lemon juice
1 Tbsp. granulated sugar
2 tsp. thinly sliced fresh basil leaves
4 (1/4-inch thick) pound cake slices
1 cup Breyers® Natural Vanilla Ice Cream

1. Mix peaches, lemon juice, sugar and basil in a small bowl. Heat a skillet over medium heat. Spray with coconut oil spray then toast each side of the pound cake, about 1 minute each.

2. To make each sundae, place a slice of toasted pound cake on a plate, then top with a 1/4 cup scoop of Breyers® Natural Vanilla Ice Cream and cover generously with macerated peaches.

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Banana Pudding Sundae

More ice cream is coming your way! I hope you aren’t getting tired of it yet.
Banana Pudding Ice Cream

Today’s recipe is for a delicious, simple ice cream sundae created by Top Chef All-Star, author and busy mom Antonia Lofaso. I have always loved Top Chef and it’s amazing to see the careers chefs build because of the show. Banana Pudding Ice Cream
Antonia recently teamed up with Breyers to create 5 amazingly easy and delicious family friendly recipes inspired by her childhood and favorite ingredients. All the recipes feature Breyers Natural Vanilla Ice Cream which is now made only with milk and cream sourced from farmers who do not treat their cows with artificial growth hormones. The vanilla beans that go into this sinfully simple ice cream are 100% obtained from Rainforest Alliance Certified vanilla beans and sustainable farmed sources. Pretty awesome, right? Because much of the time, there’s just not enough hours in the day to make homemade ice cream so knowing we can choose something that’s better for our family and the environment is a major plus.
Banana Pudding Ice Cream

All of the recipes seriously scream summer and it was incredibly hard to choose just one to feature this week. After some family polling, we decided on the Banana Pudding Sundae. This sweet little sundae took about 5 minutes from start to finish and was a total crowd pleaser. The kids were hanging on my legs, begging for more. Banana Pudding Ice Cream
It starts off with Breyers Natural Vanilla Ice Cream and is topped with caramelized bananas and vanilla wafers to simply recreate the childhood classic, banana pudding. The bananas were sweet and when combined with a bite of cookie, tasted like banana bread topped with ice cream. Honestly, I didn’t think I would enjoy it as much as I did. Sort of didn’t want to share with those little beggers.
Banana Pudding Ice Cream
The combination of temperatures and textures made this perfection for me and I predict it will be making many appearances around here this summer.

I have to share these last two photos of my little assistant. I told him I was going to take some pictures quick then we could eat. He disappeared and reappeared in a flash with his new camera he got for his birthday in hand. He thought we needed an extreme close up.
Banana Pudding Ice Cream

Gosh I love this boy. He’s going to be 5 on Sunday and I’m trying to keep it together. Banana Pudding Ice Cream
*Disclaimer: the ice cream was provided to me free of charge but all opinions are my own.

Banana Pudding Sundae
recipe from Antonia Lofaso
serves 2

1/2 large ripe banana, cut into 4 equal pieces
1 Tbsp. turbinado sugar
1 tsp. butter
1 cup Breyers® Natural Vanilla Ice Cream
4 vanilla wafer cookies

1. Put banana pieces on a baking sheet and sprinkle flat sides with turbinado sugar. Melt butter in a small nonstick skillet and sauté bananas.

2. To assemble each, scoop Breyers® Natural Vanilla Ice Cream into a small wide rimmed glass. Then wedge 2 cookies on either side and top with sautéed bananas.


S’mores Ice Cream

S'mores Ice Cream

S’mores and ice cream are basically the two best foods summer has to offer so I decided to combine them into a rich and outrageous dessert. Let me warn you, there’s some major chocolate overload in this ice cream. You all know I’m not a huge fan of chocolate so I will admit this wasn’t my favorite ice cream ever but I loved the flavor combinations. Plus, it’s so rich that just one small scoop is enough. S'mores Ice Cream
Like I mentioned on Monday, I love an ice cream with lots of stuff and some texture. Plain ‘ole vanilla or chocolate just isn’t my thing. The marshmallows add a creamy, chewy texture and the graham crackers bring some crunch. They also help break up the richness of the chocolate.
S'mores Ice Cream

If you are a chocolate lover, as Noah likes to call himself, or big s’mores fan you have to try this ice cream for your next gathering. I guarantee it will be a big hit.
S’mores Ice Cream

1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups milk
1 cup heavy cream
1 Tbsp. vanilla ice cream
3 graham crackers, coarsely crushed (about 1 cup)
3/4 cup mini marshmallows

1. Place the sugar, eggs and cocoa in a food processor or blender and blend until smooth.

2. Bring the milk to a boil in a medium saucepan. With the food processor running, slowly pour the milk into the chocolate mixture through the feed tube. Process until well blended. Pour the mixture back into the pan and place over low heat. Stir mixture constantly until it is thickened and coats the back of a spoon. Be careful not to let it boil or the eggs will scramble. Place a fine mesh sieve over a clean bowl. Pour custard through the sieve. Allow to cool slightly then stir in the cream and vanilla. Cover and refrigerate until cold, or overnight.

3. Stir the chilled custard then freeze according to manufactures directions on your ice cream machine. In the last 3 minutes, add the graham cracker crumbs and marshmallows. Eat immediately or place in a freezer safe container and freeze.

*Ice cream base recipe from The Ultimate Ice Cream Book.

Peanut Butter Fudge Ripple M&M Ice Cream

Peanut Butter Fudge Ripple M&M Ice Cream 4July is National Ice Cream month and it’s also the week of Noah and my birthdays so I’m sharing ice cream recipes all week that are a delicious way to celebrate. Because who doesn’t like ice cream? If you don’t, I’m not sure if we can be friends. Peanut Butter Fudge Ripple M&M Ice Cream 5
It’s been unbearably hot here the past few days with the heat index up to 110 degrees so it was kind of perfect timing to have all these homemade ice creams around the house. I made three different recipes for Noah’s birthday party that you will see this week along with an easy, tasty recipe from Top Chef All-Star Antonia Lofaso.
Peanut Butter Fudge Ripple M&M Ice Cream 7Today’s ice cream is a mouthful and was my hands down favorite of them all. When Noah and I were talking ice cream for the party he said he wanted a chocolate one, vanilla one and a blue one. Well, you all should know by now that I can’t leave well enough alone so we couldn’t just do plain flavors. Booring. I like a good, trashed up ice cream so we built upon the base flavors. First, we thought of M&M’s then I suggested a fudge ripple since he’s a little chocoholic. Then as we were making the ripple, I decided to add a little crunchy peanut butter since it’s Noah’s new favorite food. All those ingredients combined into a rich, creamy, crunchy dream come true. I mean, not much is better than peanut butter and chocolate. Peanut Butter Fudge Ripple M&M Ice Cream 2
And look how pretty. Don’t you love all the colors?
Peanut Butter Fudge Ripple M&M Ice Cream 8Wednesday will bring you some “chocolate goodness,” as Noah would say. Peanut Butter Fudge Ripple M&M Ice Cream 6
Peanut Butter Fudge Ripple M&M Ice Cream

2/3 cup sugar
2 large eggs
2 Tbsp. all-purpose flour
1/4 tsp. salt
1 2/3 cups milk
1 cup heavy cream
2 tsp. vanilla

for the peanut butter fudge ripple:
2 tsp. sugar
2 oz. evaporated milk
2 oz. semi-sweet chocolate
1 Tbsp. crunchy peanut butter
pinch of salt

1/2 cup M&M’s

1. In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.

2. Bring the milk to a simmer in a heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the mixture thickens slightly and coats the back of a spoon. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour through a fine mesh strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream and milk. Refrigerate overnight, or until completely chilled.

3. Meanwhile, bring the sugar and evaporated milk to a simmer and cook until sugar has dissolved. Remove from heat and stir in chocolate, peanut butter and salt. Allow to come to room temperature then refrigerate until ready to use.

4. Stir the chilled custard, then freeze according to manufacturers instructions. During last minute, add M&M’s. Remove ice cream from ice cream maker and dollop fudge ripple over it. Carefully fold in the ripple, only mixing a couple times to keep the ripple rather than incorporate. Place into a freezer safe container and freeze.

*Ice cream base recipe from The Ultimate Ice Cream Book.
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Sunday Inspiration {Ice Cream Edition}

Rocky Road Ice Cream 3
I just found out that June is National Dairy Month. I’m pretty sure ice cream is the best way to celebrate. Am I right?

Magic shell to a 4 year old is like spotting a leprechaun or better yet, a unicorn. It just doesn’t get much better.

Again with the sweet and salty.

Seriously. Insane. And all the combinations!

This has been on my list to make forever.

Mini is always better.

Brown Sugar Poptarts may be one of my guilty pleasures so OMG.

One of my favorite flavor combos.

Peanut butter for life.

I mean, the color.

Get in my belly.

I’ve only ever had one flavor of gelato, pistachio and it looks like it’s staying that way.

Loving the presentation on this one.

Is this real life?

Milkshakes. Always a good choice.

You know I love me so texture.

So, so refreshing.

You need more calcium, you know.

*Ice cream pictured above is Rocky Road.



Red, White and Blue Layered Milkshake

Red, White and Blue Milkshake 2
With Memorial Day right around the corner, I wanted to share a patriotic treat that would be perfect for the holiday (or the 4th of July). My dad served in the Air Force for 20 years and that’s something that has always made me incredibly proud. The sacrifice that our servicemen and servicewomen make for our freedom is huge. So I want to say thank you to all who have served and especially to those who made the ultimate sacrifice for our country as well as to their families.
Red, White and Blue Milkshake 1
I don’t know about you guys but I love a dessert themed around a holiday so when I was thinking about what to share with you all for Memorial Day, I couldn’t get red, white and blue out of my head. Although this isn’t a true red, white and blue you still get a hint of color and loads of flavor from the strawberries and blueberries that are added to vanilla ice cream. You could, of course, add food coloring to the red and blue layers to make it more authentically patriotic but I didn’t feel the need.
Red, White and Blue Milkshake 6
The perfect base for this milkshake is Breyer’s All Natural Vanilla Ice Cream. It’s made with sustainably sourced vanilla and milk from hormone-free cows. It has such a simple, vanilla flavor that is perfect on it’s own or with additional flavors like in this milkshake.
Red, White and Blue Milkshake 7
I thought Noah was going to explode with excitement when we were making this. And as much as he likes helping style and photograph the food, he was really pressuring me to hurry it up so he could take a big slurp.
Red, White and Blue Milkshake 3
With just a few simple ingredients, a blender and a couple minutes, you too could have a perfectly patriotic milkshake. And don’t think this is only for the holidays. You could mix it up and add any kind of fruit to make it fit into whatever celebration you may be having. I think layers mixed with coconut, pineapple and strawberry would be so refreshing for summer. Mixed berries would be perfect right now since they are in season. The options are limitless.
Red, White and Blue Milkshake 4
Red, White and Blue Layered Milkshake

For the red layer:
2 scoops vanilla ice cream
4 frozen strawberries (or cherries or strawberries)
6 Tbsp. milk

For the white layer:
2 scoops vanilla ice cream
1/4 cup milk

For the blue layer:
2 scoops vanilla ice cream
1/4 cup frozen blueberries
5 Tbsp. milk


1. For the red layer: place all ingredients in a blender and blend until smooth. Pour into the bottom of a glass.

2. For the white layer: rinse out blender and place ice cream and milk into blender. Blend until smooth and pour on top of the red layer.

3. For the blue layer: rinse out blender, place ingredients in the blender and blend until smooth. Pour on top of white layer. Top with patriotic sprinkles and fun straw.

*I was provided the ice cream for this recipe but all opinions are my own.

Breyers Gelato Indulgences {Partnership with Unilever}

Every year in Vegas, I stop at a little shop in the Bellagio for some pistachio gelato. I love the creamy, silky texture and the richness just can’t be beat. Well, you know what happened this year? I totally spaced the dang gelato. Luckily, I’ve teamed up with Unilever again and had some Breyers Gelato Indulgences in my freezer waiting for me when I got home.
Unilever Ice Cream - Breyers Gelato Indulgences Strawberry Truffle 2
Unilever has rolled out 16 new frozen treats this year and among them, 4 different gelato flavors. I picked up two of the new flavors, the Mint Chocolate and Strawberry Truffle varieties because I just couldn’t decide. Mint chocolate chip ice cream is my absolute favorite flavor so that was a total no-brainer for me. The mint was so refreshing and so delicious when paired with the rich chocolate.
Unilever Ice Cream - Breyers Gelato Indulgences Strawberry Truffle 1
Noah voted for strawberry truffle and I’m so glad he did. It tasted so fresh, just like biting into an actual strawberry. The dark chocolate was intense but perfect with the sweet strawberry gelato. And they are indulgent for sure, one scoop was super satisfying. I can see a serious addiction in our future.
Unilever Ice Cream - Breyers Gelato Indulgences Strawberry Truffle 3
I can’t wait to try the other new ice cream treats they released this year. I especially have my eye on Good Humor Thin Mints Bars and I know Joel will drool over the Klondike Cookie Dough Swirl. I mean, seriously, how could you go wrong?
Unilever Ice Cream - Breyers Gelato Indulgences Strawberry Truffle 4
If you have kiddos, make sure to look for the new Disney Frozen Popsicles and Tootsie Pops Popsicles. They will be the perfect treat to cool down on hot summer days.

*I was provided these products free of charge but all opinions are my own.