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Yields: 4 Floats
INGREDIENTS
For Frappe’:
- 3 cups coffee ice cream
- 1 cups cream cheese
- ½ cup coffee soda, as needed
For Dalgona:
- 8 tbsp sugar, granulated
- 8 tbsp espresso coffee, instant
- 8 tbsp water, ice cold
For Topping:
- ½ cup caramel sauce, slightly warm
Beverage
Dessert
All year round
Method:
Separate Baby Ruth® into 2 bowls and set aside. In a mixer with the whip attachment, combine the sugar, coffee powder and ice water and whip at high speed until light and foamy, about 10 – 15 minutes. In a blender, combine ice cream, cream cheese, and then add coffee soda to achieve the desired consistency (Frappe should be thick and is eaten with a spoon). Fold in 2 cups Baby Ruth® by hand, and divide mixture into 4 tall glasses, drizzling caramel on top to cover the Frappe’. To serve, scoop the Dalgona coffee foam over the caramel and then top with the other 2 cups Baby Ruth®.
