Coffee Icy

Coffee Icy

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From: Diabetic Living Magazine

Easy to make and delicious, this refreshing, ice-cold coffee drink is perfect for a hot summer day.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups ice cubes
  • 1 cup fat-free milk
  • ¾ cup double-strength coffee
  • 2 tablespoons sugar (see Tip)
  • 1 tablespoon sugar-free caramel-flavored ice cream topping
  • Fat-free frozen whipped dessert topping, thawed (optional)
  • Chocolate-covered espresso beans, coarsely chopped (optional)


  • Prep

  • Ready In

  1. In a blender, combine ice, milk, coffee, sugar and ice cream topping. Cover and blend until smooth. Serve immediately. If desired, top with whipped topping and chocolate-covered espresso beans.
  • Tip: If using a sugar substitute, we recommend Splenda® Granular or Sweet'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 36 cal., 7 g carb. (4 g sugars).

Nutrition information

  • Serving size: 8 ounces
  • Per serving: 57 calories; 12 g carbohydrates; 2 g protein; 1 mg cholesterol; 9 g sugars; 36 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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