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Frozen Caramel Coffee #Recipe #IcedDelight

 I was asked to create a cool recipe with International Delight’s new Iced Coffee. My newest obsession is frozen caramel coffee so I tried to recreate it. It’s super easy to make. I have to say it’s pretty close to the donut shop brand that I get except the coffee is stronger than I like. It tastes closer to the time I got it downtown Chicago. I think they brew it stronger in the city. I tried this recipe with two different caramels to see which I’d like better. I tried both the Torani caramel syrup and Smucker’s ice cream topping.

Frozen Caramel Coffee
  • 1¼ cup International Delight Vanilla Iced Coffee
  • 1½ t Smucker's Caramel Syrup
  • Whipped Cream
  1. Mix caramel sauce and Iced Coffee together.
  2. Pour into ice cube trays and freeze.
  3. Pop your frozen coffee cubes out of the ice cube trays and blend in blender.
  4. Top with whipped cream and more caramel syrup.
One of the awesome things about International Delight Iced Coffee is that it runs about $3.50 for a half gallon carton. There are 8 cups in a half gallon. That will be 6.5 servings of the above recipe. That makes each serving $.54 plus the cost of caramel, which is practically nothing considering the amount you use. The frozen coffees I buy are around $4 each! Huge savings and while the coffee is a bit stronger than I’d like, it’s something I could used to for the savings!

International Delight is celebrating summer by giving away 1,000 half gallons of Iced Coffee each day! Grab your free drinks here!

Now, it’s your turn to celebrate! Enter to win $500 toward your ideal Summer Party by completing these two simple steps:

1. Pin my Iced Coffee Recipe photo on Pinterest. (You can repin from this link:

2. Come back! In the comment field below, tell me you pinned and share your favorite taste of summer!

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

About Paula

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.