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Prep Time: 3 Minutes Cook Time: 0 Minutes |
Ready In: 3 Minutes Servings: 2 |
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A thick icy cold milkshake with just the right blend of chocolate and coffee flavors. We found it surprisingly similar to a Wendy's Frosty. Plan to freeze a few coffee ice cubes in advance. I created this diabetic-friendly recipe with light and sugar-free ingredients for RSC #12. The shake can also be made using regular versions of the ingredients. We like it best that way! Ingredients:
2/3 cup coffee, brewed at double strength |
1/3 cup milk |
1 teaspoon splenda sugar substitute |
1 1/2 tablespoons sugar-free chocolate syrup |
2 cups sugar-free vanilla ice cream |
whipped light cream (i used canned whipped cream) |
additional sugar-free chocolate syrup |
Directions:
1. Pour coffee into an ice cube tray and freeze about 6-7 coffee ice cubes.
2. Stir Splenda into milk until dissolved, then combine all ingredients in blender and blend until smooth.
3. Pour into two chilled glasses and top with whipped cream then a drizzle of chocolate syrup - Yummy!
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