1/2cupInternational Delight French Vanilla coffee creamer
1canReddi-Wip Extra Creamy
Instructions
Place water in a microwave safe bowl and heat in the microwave for 3 minutes. Add the instant coffee and stir until dissolved. Pour into two ice cube trays and freeze overnight.
Once the ice tray is in the freezer, begin making the ice cream. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high until stiff peaks form.
In a large bowl, stir together the condensed milk and International Delight Caramel Macchiato. Fold in the whipped cream. Add 1 tablespoon of caramel topping and gently fold in, being careful not to fully mix, to maintain strands of caramel.
Transfer to a quart-size, freezer-safe container with lid, and freeze overnight.
Once frozen, place the coffee cubes in a blender and add the milk and International Delight French Vanilla coffee creamer. Pulse until all ice has blended. Divide among 4 serving glasses.
To each glass, place 1 scoop of the caramel ice cream on top of the French vanilla frappe. Top with Reddi-Wip and divide the remaining 1 tablespoon of caramel among the glasses.