On a Learning Curve

Life may not be easy, but it's always an adventure.

Even Better Than Baskin-Robbins

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I remember going out for ice cream as a little girl. That’s when a trip to Baskin-Robbins was something special–before it got lumped together with Dunkin Donuts. When I was younger I gravitated towards strawberry or peach. Once I (almost) outsmarted my parents’ long-standing rule of NO GUM by ordering bubble gum ice cream and methodically picking out every piece of bubble gum in the scoop on my cone. (In fairness to my parents, I was also responsible for the NO GUM rule, but that’s another story.)

Then I discovered coffee ice cream in middle school. My regular babysitting job was for neighbors who had recently adopted a baby. Their pantry reflected their refined tastes, and they stocked the freezer with just two ice cream flavors: coffee and rum raisin. I chose coffee. And when we visited Baskin-Robbins, I discovered something even better than coffee ice cream. The flavor was called Jamoca Almond Fudge. Need I say more?

I don’t eat ice cream very often these days, but I still love coffee, almonds, and chocolate. The recipe below is my homage to my favorite Baskin-Robbins flavor but is much better suited to a post-workout meal. (Note: My recipe does not include high-fructose corn syrup, preservatives, or Jamoca®.) There are no directions because I’m assuming that if you’re reading this post, you also know how to operate a blender. Add ice as desired.


Jamocha Almond Smoothie

4 oz. brewed coffee
4 oz. milk (I use 1%)
2 scoops chocolate protein powder (I like Nature’s Bounty Optimal Solutions)
1 Tbsp. almond butter

Nutrition Info
Calories: 270
Fat: 11.25 g
Carbs: 22.5 g
Fiber: 6.5 g
Net Carbs: 16 g.
Protein: 22 g.



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