Bass Coast Health team invents nutritional ice-cream

THE talented team at Bass Coast Health (BCH) has invented a new, nutritious ice-cream for patients and aged care residents on modified diets.

The achievement is unique for a health service as most health services outsource the preparation of thickened products.

BCH Dietitian Christopher Duff joined with BCH’s Kitchen staff to create a new recipe for a high protein, no melt ice-cream after an inpatient did not like the taste of thickened supplements he was being served.

“The patient was on a modified diet so could not have regular ice-cream. After we did some research, we created a recipe and after several attempts in the kitchen, our final product was approved by our Speech Pathology team as safe for all patients regardless of their diet code due to a swallowing condition,” Christopher said.

“Our new ice-cream is also more nutritious, with each serve providing our patients with 10 grams of protein and 1000 kilojoules of energy.

“As the ice-cream is made in-house, we’re also able to offer a greater variety of flavours – chocolate, vanilla, strawberry, banana and coffee – and our patients are loving it.”

The ice-cream will be served to hospital patients and aged care residents at Kirrak House, Wonthaggi, and Griffiths Point Lodge, San Remo.

It’s made from Sustagen, milk, custard and a mousse mix.