EASY COFFEE ICE CREAM
1/2 cup brewed coffee, brought to room temperature
1 cup heavy cream
Liquid Splenda equal to 3/4 cup sugar
1/2 teaspoon vanilla
Mix all of the ingredients in a 2-cup glass measuring cup and freeze in an ice cube tray at least 4 hours. Once the cubes are frozen solid, take them out of the tray and store them in the freezer in an airtight container until 1 hour before serving time. Place the frozen ice cream cubes in a food processor, with chopping blade inserted, and let them stand at room temperature 1 hour or 30 minutes if it's a very warm day. Start checking the cubes after 30 minutes. You can tell if the cubes are ready if you can easily break them up with a fork but there is no liquid in the bottom of the processor. Process until the ice cream is smooth and creamy, scraping down the sides of processor as needed. If the processor is acting a bit sluggish, add a teaspoon or so of water to help it get moving. Serve at once and do not refreeze for more than a few minutes before serving.
Makes 2-3 servings
TIP: If the cubes don't easily pop out of the tray, fill the kitchen sink with about an inch or two of very hot water. Set the tray in the water for a few seconds or until the cubes can be popped out of the tray.
Per 1/3 Recipe: 276 Calories; 29g Fat; 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per 1/2 Recipe: 415 Calories; 44g Fat; 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
