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  1. #1
    Registered User zaidat's Avatar
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    Talking Coffee Ice Cream (Delicious!)

    Ingredients:
    1 cup of half and half
    1/2 cup of heavy cream
    1 oz of ground coffee beans
    1 to 2 teaspoons of Truvia or sweetener of your choice
    Strainer
    *Optional: 2-3 scoops of your favorite whey protein.*

    You don’t need an ice cream maker. You can just mix it and pop it into a freezer, stirring it every hour or so until it is the right texture. I have a Kitchenaid ice cream maker which makes ice cream in 20 minutes or less.

    I like this ice cream because sometimes I feel a little groggy, and it gives me that boost. Plus it tastes delicious.

    Grind your coffee beans in a coffee grinder or give them a quick pulse in your blender. Pour your half and half into a sealable container and add your ground coffee beans. Place inside your fridge overnight to allow the caffeine to release into the half and half. This would also be a good time to check and make sure your bowl for your ice cream maker is in the freezer. I always hate it when I am all pumped up and ready to make ice cream, and I look on the counter and realize I did not freeze my bowl.

    24 hours later, grab your strainer and strain the half and half into a blender. You can discard your beans or immediately prepare more half and half for another batch of ice cream. I can usually get 2 batches out of my beans.

    Add your heavy cream and your sweetener (and your protein powder if you are adding it into the recipe) and give the contents a 30-60 second pulse in your blender. If you do not have an ice cream maker, pour your mix into a sealable bowl and freeze, stirring occasionally. If you have an ice cream maker, set it up and turn it on. Slowly pour your mixture into the maker and give it a slow churn for 15-20 minutes or till completely frozen.

    If you are more of a soft serve type of person, you can enjoy your ice cream immediately. If you like a firmer ice cream, scoop the ice cream into a sealable bowl and place in the freezer.

    Enjoy!

    This ice cream can be kept for a week, and should make 4 servings.

    Macro breakdown for total batch:
    81.6 g of protein with protein powder (9.6 without)
    83 g of fat
    26.1 g of carbs (6 of these are from the Truvia, and 9 are from the protein powder)


    Adjust the recipe as you see fit to make more or less.

    Strain your half and half:

    photo 1.jpg

    Add your heavy cream:

    photo 2.jpg

    Add your protein powder (optional):

    photo 3.jpg

    Add your sweetener:

    photo 4.jpg

    Blend, then pour into your ice cream maker or bowl:

    photo 5.jpg

    Freeze for a firmer cream, or soft serve:

    photo 6.jpg
    Last edited by zaidat; 09-20-2012 at 10:52 AM.
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  2. #2
    Registered User zaidat's Avatar
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    zaidat is offline
    I don't know how to add pictures so they show without the link
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  3. #3
    Registered User yamanick92's Avatar
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    holy ****... i'm all about this for sure!
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  4. #4
    Registered User zaidat's Avatar
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    zaidat is offline
    It is delicious. I promise you will not be disappointed. Please let me know how it turns out!
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