Coffee Crisp is a Canadian chocolate bar.  It consists of alternating layers of vanilla wafer and foamed coffee-flavoured soft candy, covered with a milk chocolate outer layer. It's also available as "bites" and as ice cream!

The bad news: Coffee Crisp is high in sugar, fat and calories and devoid of fibre and protein. The good news: I made a low calorie, low sugar and high protein version of the Coffee Crisp Ice Cream! And it tastes exactly like Coffee Crisp! Look!

NOTE: Before you begin...

• Buy an Ice Cream Machine. I got mine at the rainforest place. Best thing money can buy. I use mine ALL the time except when I don’t use it.

• Watch my “How to Use an Ice Cream Machine Tootorial Video” or just read my instructions here.

Nutritional Facts

Serving Size: Entire Recipe

• Calories: 145

• Protein: 12.1 grams

• Carbs: 12 grams

• Fat: 5.8 grams
  

Cooking Instructions

Ingredients:

• 1/2 scoop of BSN Syntha-6 Mochaccino Whey

• 1 cup of unsweetened vanilla almond milk. I recommend SILK brand because it’s less calories.

• 1/2 cup of crushed ice

• 2 TBSP Walden Farms Marshmallow Dip (Calorie and Sugar free). It makes the shake “creamier”. You can omit this step if you prefer. Other options would be 2 TBSP of low fat cottage cheese, Xantham Gum or Glucomannan.

• 1/2 tsp vanilla extract

• 2 TBSP All Bran Buds Cereal

Directions:

1. Place the ingredients into a Magic Bullet or Blender, except All Bran Buds Cereal.
   
   

2. Once blended, add Cereal.
   
   

3. Add this entire mixture to your ice cream machine (turn the machine ON before adding the mixture). It takes about 15-20 minutes in the machine. Once it’s ready, turn off the machine and immediately remove the ice cream from the ice cream bowl.
   
   

4. Enjoy!

If this recipe helped you and you'd like to learn more ways to maximize your results, SIGN-UP for the Platinum Membership today!