Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 141.3
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 32.4 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
View full nutritional breakdown of Raspberry Mocha Ice Cream calories by ingredient
Raspberry Mocha Ice Cream
Submitted by: SHELBSYDView the original recipe for Strawberry Ice Cream
Number of Servings: 6
Ingredients
-
1 6oz container Vanilla Greek Yogurt
1 6oz container Raspberry Greek Yogurt
1 tbsp. cocoa powder
1 cup raspberries, fresh or frozen
1/2 tsp. vanilla extract
1/2 cup strong coffee, chilled
1 8oz container Cool Whip, fat free
2 Tbsp.mini chocolate chips
Tips
Directions
Line a bread pan with plastic wrap. Over lapping the sides.
In a blender add yogurt, cocoa powder, raspberries, vanilla extract and coffee. Blend until combined.
In a bowl add yogurt mixture and cool whip and carefully mix until combined.
Spoon mixture into bread pan and smooth out the top.
Place in the freezer for about 4 hours, or over night. During the first hour in the freezer add mini chocolate chips and mix together. Stir yogurt every half hour for the first couple of hours to make it creamy.
To serve, leave the ice cream on the counter to soften about 20 minutes. Than carefully lift the plastic wrap out of the bread pan and slice and serve.
Place any left overs back in the freezer and cover with plastic wrap.
Notes: If you want sweet ice cream, I would add sugar in when your mixing in a blender.
Serving Size: 6 slices
In a blender add yogurt, cocoa powder, raspberries, vanilla extract and coffee. Blend until combined.
In a bowl add yogurt mixture and cool whip and carefully mix until combined.
Spoon mixture into bread pan and smooth out the top.
Place in the freezer for about 4 hours, or over night. During the first hour in the freezer add mini chocolate chips and mix together. Stir yogurt every half hour for the first couple of hours to make it creamy.
To serve, leave the ice cream on the counter to soften about 20 minutes. Than carefully lift the plastic wrap out of the bread pan and slice and serve.
Place any left overs back in the freezer and cover with plastic wrap.
Notes: If you want sweet ice cream, I would add sugar in when your mixing in a blender.
Serving Size: 6 slices
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