Chocolate Chip Cookie Iced Latte
6.16
Net Carbs
21.33
Protein
19.85
Fat
5.67
Fiber
366.53
Calories
Cooking tip: This is a delightfully simple recipe that hits all the specialty latte flavor notes! The only potentially tricky part is making the crushed coffee ice. We found that using an ice cube tray that uses about 1 tablespoon fluid for each cube worked best. Larger cubes will be more difficult to break up in a food processor. We love the idea of customizing this recipe by adding your favorite sugar free flavored syrup to the coffee before freezing. Just be sure to count any additional net carbs.
Ingredients:
Directions:
- Into an ice cube tray, pour coffee and freeze until solid, at least 4 hours in the freezer.
- In a medium flat bottom bowl, use an electric hand mixer to whip cream and vanilla syrup to stiff peaks. Refrigerate until needed.
- Place frozen coffee cubes into a food processor and pulse until no larger than pea size pieces remain. Scrape into a 16-ounce glass and top with three crumbled Crunchy Chocolate Chip Protein Cookies. Pour chilled Vanilla Latte Protein Shake over crushed coffee ice, spoon whipped cream on top and garnish with a cookie.
