Summertime is coming to an end, and there’s no better time to enjoy it with family. We cherish moments with our loved ones, and the flavors that make us feel at home, so sweeten up and cool down during the last days of summer with delicious ice cream reminiscent of our culture along with feel-good conversations.  

That’s why Breyers partnered with Adriana Alejandre, founder of Latinx Therapy to bring a sweetness to the table by facilitating conversations that can sometimes get spicy with the Conversaciones Vainilla toolkit, a guide for multigen Latino families to help spark healthy conversations. To top it off, we also bring you an Arroz con Cookies & Cream with Breyers Ice Cream recipe to make these conversations even more memorable.  

Arroz Con Cookies & Cream:
Prep: 5 minutes
Cook: 30 minutes
Yields: 6 servings 

• 3 1/2 cups water 
• 1 teaspoon Mexican vanilla extract 
• 1 cup short grain rice 
• 3 tablespoons sugar 
• 2cups Breyers Cookies & Cream 
• Whipped cream 
• Chocolate cookie crumbs 
• (optional) strawberries  

Directions: 

1. Boil water and vanilla in a heavy pot over a high flame. 
2. Add in rice and mix to distribute rice evenly in water. 
3. Lower flame to a simmer and cover pot with lid.  
4. Cook rice for 22minutes or until water evaporates. 
5. Place Breyers Cookies & Cream in a bowl while rice cooks and allow it to soften. 
6. Remove cooked rice from flame. Mix in sugar until completely combined. Gently fold in Breyers Cookies & Cream. Do not over mix. 
7. Place pot of Cookies & Cream rice back over a medium high flame and cook for an additional 2 minutes to thicken. 
8. Remove from flame. 
9. Divide equally into ice cream sundae bowls or glass cups. 
10. Top with a dollop of whipped cream and sprinkle cookie crumbs on top. 
11. Add sliced strawberries for extra fun.