Recipe
Coffee Peanut Butter Swirl Ice Cream
Prep: 5Cook: 300Total: 305
Ingredients
- 2 pints low carb vanilla ice cream
- 1 cup San Fransisco Bay Organic Rainforest Blend coffee
- 1/4 cup mini chocolate chips
- 12 cup natural peanut butter
Instructions
- Brew a single serve San Fransisco Bay Organic Rainforest Blend coffee and chill it ahead of time if you have the foresight. If not, that’s ok, I don’t think it’s totall necessary to the recipe.
- In your food processor or blender, place the ice cream and coffee.
- Blend until it is completely combined. You may need to take a break, scrape down the sides, and blend again.
- Add the mini chips and blend again for about 10 seconds.
- Pour the coffee ice cream into a bread pan and place in the freezer for 1 hour.
- Use a spoon to drizzle the peanut butter throughout the pan.
- Place it in the freezer for about 5 hours and then scoop into bowls or cones or straight into your mouth (I don’t judge).
Tips
- Per serving: Calories 223; Fat 14.9g (Sat 4.8g); Protein 11.0g; Carb 20.5g (net carbs 14g); Fiber 6.5g; Sodium 169mg
Nutrition Info:
- Serving Size: 8