Frozen Crio Bru
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 2 cups heavy cream
- 1 teaspoon vanilla
- 2 cups water
- 1/4 cup powdered sugar
- 1/4 cup pure maple syrup
- 1/4 cup cocoa powder
- for crio bru
- 2 cups milk (i like unsweetened vanilla almond milk)
- 1/2 cup crio bru grounds
- for frozen crio
- 12 cubes of frozen crio
- 1/4 cup unsweetened vanilla almond milk (or milk of your c plus more if needed
- 1/2 frozen banana sliced into disks (can substitute ha
- for chocolate whipped cream
- mini chocolate chips or chocolate shavings for gar
- Carbohydrate 145.051724284819 g
- Cholesterol 326.060000415463 mg
- Fat 92.6172201249625 g
- Fiber 4.10256006466325 g
- Protein 12.2772160274734 g
- Saturated Fat 57.4738576774235 g
- Serving Size 1 1 serving (891g)
- Sodium 673.728201737561 mg
- Sugar 140.949164220155 g
- Trans Fat 4.74642120637237 g
- Calories 1450 calories
Pour water, milk, syrup, and Crio Bru into the pressure cooker pot.Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.Place a fine mesh sieve over a large bowl and pour Crio Bru through the sieve to filter out the grounds.Let Crio cool slightly, then pour into ice cube trays (my trays fit about 1 tablespoon per cube). Freeze until solid then transfer to a gallon size freezer bag.To make Frozen Crio Bru: Add 12 cubes of frozen Crio Bru, milk, and banana to a high powered blender and blend until smooth. Add more milk if needed to help it blend. Grab a spoon and a smoothie straw and Enjoy!Optional: Top with a dollop of chocolate whipped cream and a sprinkle of mini chocolate chips or chocolate shavingsTo make Chocolate Whipped Cream: Add cream, cocoa powder, powdered sugar, and vanilla to a high powered blender. Blend on medium speed until thick. (This can also be done with a bowl and a hand mixer). Store in a sealed container in the fridge. Will stay thick up to 5 days.
