~~Attention to all you coffee drinkers! I have some exciting news!

COFFEE IS NO LONGER JUST FOR WINTER!!!

International Delight Iced Coffees are delicious, refreshing, easy, and make the BEST Frappuccino’s and Coffee Pops EVER! I usually have a tall glass in the afternoon to cool down. This time I decided to change it up and create a delicious COOKIES N’ CREAM ICED COFFEE FRAPPUCCINO AND CARAMEL MACCHIATO ICED COFFEE POPS!

CARAMEL MACCHIATO ICED COFFEE POPS

Perfect for a grab-n-go cool down treat!

For the Caramel Macchiato Iced Coffee Pops all I did was pour the International Delight Caramel Macchiato Iced Coffee into push up pops, filled a container with rice to help the pops stand up and placed them in the freezer overnight. Fun and delicious! NOTE: If you don’t have push up pops you can also use regular popsicle molds or small paper drinking cups. TIP: If using small paper cups, place cups on a cookie sheet, fill with the International Delight Caramel Macchiato Iced Coffee, cover with a small piece of foil, make a small hole in the center and push through a popsicle stick. Put the cookie sheet in the freezer with the cups on it and freeze overnight.

This Cookies n’ Cream Iced Coffee Frappuccino is insanely delicious! I made these the other day for my kids and grand-kids and EVERYONE slurped them down!

Cookies n’ Cream Iced Coffee Frappuccino

Makes 4 – 16 ounce Frappuccino’s

Ingredients

3 1/3 cups International Delight Cookies n’ Cream Iced Coffee

1 cup heavy whipping cream

1 cup chocolate sandwich cookies, crushed

optional toppings: whipped topping, crushed chocolate cookies

Freezing Directions:

In a medium bowl combine the iced coffee and whipping cream

Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.

Five minutes before mixing is completed, add the crushed cookies and let mix in completely.

The iced coffee mixture will be soft, for a firmer mixture, transfer to an air tight container and freeze an additional 2 hours. Take out and let the mixture sit on the counter 15 minutes before scooping.

Directions For the Frappuccino:

Add some of the frozen iced coffee mixture to a blender.

Add enough iced coffee (not the frozen) in the blender with the frozen iced coffee to help the blender be able to chop the frozen coffee and create a Frappuccino texture.

Pour into a glass, top with frozen whipped topping and crushed chocolate cookies.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.