High Protein Coffee Ice Cream

³ Description

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

² Ingredients

•  1 cup Cream (Half & Half)
•  1/2 cup Heavy Cream
•  1 fl oz Coffee (Brewed From Grounds)
•  1 serving (serving = 1 packet) Truvia Sweetener
•  1 serving (serving = 1 scoop) EAS Premium Protein Powder - Vanilla

q Directions

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.

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