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I love to keep this Refrigerator Iced Coffee in the fridge as a special treat for my husband. He has a sweet tooth and enjoys bottled iced coffees and fruit juices (which are full of sugar), but he’s conscious of his sugar intake so he’s delighted when I make a sugar-free, low-calorie version for him instead! This iced coffee recipe is a THM Fuel Pull and doesn’t contain any significant carb or fat sources so it can be used with a meal or snack of any fuel type. This drink is not a sipper that you can swig all day long (due to the cashew milk and half and half it contains), but my husband is trim so it really doesn’t matter when he drinks this. It’s way better for him than the storebought options! If you’d like to use the iced coffee on its own as a snack, add some collagen for protein!
This Refrigerator Iced Coffee is a great way to use leftover coffee! If there’s coffee left in the pot when my husband leaves for work, I just pour it into a container in the fridge and use it to make iced coffee when I have enough leftover coffee saved up.
Check out the recipe below for lots of customization ideas to change the flavor of this iced coffee or make it suit your allergy needs!
A Note on Sweetness:
I like to use a combination of THM Pure Stevia Extract Powder and THM Super Sweet Blend to get a nice rounded sweetness for a good price. If you’re sensitive to the taste of stevia, feel free to substitute both of the sweeteners with a less concentrated sweetener (such as THM Gentle Sweet) to taste. Neither Ryan nor I like things to be overly sweet, so many of you may want to add more sweetener than I used in the recipe. Just taste and adjust to your own personal preference. I recommend increasing the THM Super Sweet Blend or adding some THM Gentle Sweet instead of increasing the stevia amount. If the sweetness doesn’t taste quite right to you, let the iced coffee mellow overnight in the fridge – that might fix the problem.
Note: Recipes posted here on my blog after May 2018 will not be in my second cookbook coming out soon, so if you like hard copies, print them for reference. 🙂 The second cookbook is made up of 50% cookbook exclusive recipes and also includes the recipes published on my blog from August 2016 (where Necessary Food stopped) through May 2018.
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme
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all my coffee recipes
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Instant Frozen Coffee PuddingÂ
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details!Â
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- 6 cups strongly-brewed coffee*
- 3 cups unsweetened cashew milk**
- ½ cup half and half
- 1 tablespoon THM Super Sweet Blend (or more, to taste)
- 2 teaspoons vanilla extract
- ¼ teaspoon THM Pure Stevia Extract Powder
- 2 dashes caramel extract (or more, to taste)
- Dash salt
- Whisk the ingredients together, then taste and adjust. Add more sweetener, caramel extract, cashew milk, or coffee to get the balance you want. Store in the refrigerator and drink it cold on its own or over ice.
- This drink is not an all-day sipper due to the nut milk and half and half. Enjoy it with a meal or add some collagen to turn it into a snack with a protein source of its own.
**You can use unsweetened almond milk as well, but I was trying out some cashew milk since a lot of people say it's creamier. Found it at Walmart! I couldn't tell a lot of difference from almond milk...maybe a little milder and rounder in flavor.
-Use more of a less concentrated sweetener if you don't care for stevia. THM Gentle Sweet would be a good option.
-Feel free to experiment with different extracts such as hazelnut and maple!
-For a THM S version with a little more body, feel free to replace some of the cashew milk with half and half or heavy whipping cream. (This will make the iced coffee more calorie dense.)
Seriously!! If it weren’t 12:30am I’d be making coffee right now JUST to try this recipe! I live for my iced coffee each day and thanks to this beautiful concoction of yours, I love you’re brilliant-ice-cream-loving-mind even more than I did before! You’re the best! Can we be friends!? 😀
Haha…sure thing, Kayla!
Love your blogs! Thanks for such good information and tasty recipes!
Thanks so much for reading, Cari!
Hey Briana 🙂
So, if you can make this into an “S” what is it as is?? I would guess it’s a Fuel Pull but not really sure
Thank you
Sarah
P.S. Now that you are living down in the land of crawfish….ever think about making a THM version of Etouffee ???
Lol…I’m from Wisconsin but fell in love with this when I was down in Biloxi not too long ago
Hi Sarah! Yes, this is a Fuel Pull. You can always find the fuel type info in the Notes section at the top of the printable recipe. 🙂
I have gumbo and jambalaya recipes in my upcoming cookbook but haven’t done etouffee yet. Most of these recipes seem to use the same ingredients but with different consistencies…just variations on a theme…haha.
Im never able to get your recipes to print off my phone when clicking links from Facebook. Is there a secret to being able to do this? iPhone.
I’m sorry – I’m not sure! I don’t have my phone hooked up to any printers and usually use my laptop for everything. If you can, try from a computer and/or a different phone browser. I’m hoping to change recipe card plugins in the next few months, so maybe that will do the trick. I’m sorry for the inconvenience!
After you open the Facebook link, click on the 3 vertical edits in the bottom right corner. It pulls up an option to open in Safari. You should be able to print from there.
This looks so good! Is it just a full size version of your single serve iced coffee? I will have to try this, thanks Brianna!
No, I just concocted this recipe on its own without consulting the single-serve version. 🙂