By The Toasted Pine Nut
Coffee Peanut Butter Swirl Ice Cream
7 steps
Prep:5minCook:5h
Updated at: Thu, 21 Nov 2024 22:49:41 GMT
Nutrition balance score
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Ingredients
0 servings
2 pintsvanilla ice cream
low carb
1 cupRainforest Blend coffee
Organic
¼ cupmini chocolate chips
12 cupnatural peanut butter
Instructions
Step 1
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.
Step 2
In your food processor or blender, place the ice cream and coffee.
Step 3
Blend until it is completely combined. You may need to take a break, scrape down the sides, and blend again.
Step 4
Add the mini chips and blend again for about 10 seconds.
Step 5
Pour the coffee ice cream into a bread pan and place in the freezer for 1 hour.
Step 6
Use a spoon to drizzle the peanut butter throughout the pan.
Step 7
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).
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