Coffee Toffee Bar Crunch Protein Ice Cream

Protein

12.7G

Calories

250

P:E Ratio

0.4

Prep

10 min

Cook

5 min

Yield

INGREDIENTS

DRY BASE

WET MIX

INSTRUCTIONS

In a blender

In a blender, mix compliant sugar-free syrup, salt, guar gum, stevia, dairy-free, soy-free vanilla protein powder powder, cocoa powder, medium instant coffee, and ice. Blend for 1 minute on High. After 1 minute, make sure to scrape the sides and bottom. Blend again for 1 minute on High. Consistency after blending should be a thick cream. Set aside.

Grab a container

Grab a container of your choice and glaze the insides and the bottom of the container with some of the Heath Shell Topping syrup. Next, pour in your coffee ice cream mixture into the container and spread thoroughly.

Glaze over or

Glaze over or mix in the rest of the Heath Shell Topping Syrup on top of the ice cream. Lastly, sprinkle the Heath Toffee Bits on top for added crunch. Enjoy!

P:E RATIO

0.4

Poor

Protein

12.7g (19%)

Fat

3.4g (12%)

Carbs

45.2g (69%)

Fiber

4.6g (16% DV)

NUTRITION FACTS

USDA Verified

Nutrition Facts

2 servings per container

Amount per servingCalories

250

% Daily Value*

Total Fat 3.4g4%

Saturated Fat 0.5g3%

Cholesterol 0mg0%

Sodium 7076mg308%

Total Carbohydrate 45.2g16%

Dietary Fiber 4.6g16%

Total Sugars 16.9g

Protein 12.7g25%

Vitamin D 0.7mcg3%

Calcium 121mg9%

Iron 2.7mg15%

Potassium 482mg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.