The count down to Easter is almost over. In fact we get to celebrate this righteous day tomorrow. I celebrated with all kinds of desserts this past week but I left one out. Occasionally I have a recipe run through my head and I hope and pray that it turns out while preparing it. This just happens to be one of those recipes. It may seem easy but you never know if the flavors will mix well and just work.
After everyone finishes off their big Easter breakfast or brunch I will be diving into these caramel macchiato ice cream floats. This also will come in handy for anyone that gave up sweets, desserts, ice cream or coffee for the lenten season. You can thank me later!
The next time you are craving coffee or ice cream I HIGHLY suggest you indulge in this newly remodeled ice cream float. They aren’t just for kids anymore so grab a spoon and get ready for the best bite/slurp of your life.
ENJOY ~ Meagan
Caramel Macchiato Ice Cream Float
Yield: 4+ floats
Total Time: 12 minutes
1/2 cup cubed ice
one keurig k cup regular iced coffee or 1 cup iced coffee in bottle
2 tablespoons caramel macchiato International Delight
one pint vanilla ice cream
4 waffle bowls
Add 1/2 cup ice to a large cup. Place that cup under the keurig and press start. After it fills with iced coffee remove and place in bowl with spout. Stir in the caramel macchiato and place in freezer for 3-4 minutes.
Place 1-2 ice cream scoops into waffle bowl. Slowly pour the coffee over the ice cream and drizzle with caramel syrup.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.