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Iced Java Torino/Caramel!
A most delicious and refreshing creamy blend. It will melt in your mouth and you’ll be asking for seconds

Ingredients
  • 2 cups MEHADRIN vanilla ice cream
  • 1 cup milk
  • 3/4 cup chocolate covered espresso beans
  • 2 tablespoons caramel cream
  • 1 1/2 cups ice cubes
  • 1/2 cup whip topping
  • 4 Torino chocolate squares (from the 3.5 oz bar)
  • 1 heaping tablespoon caramel cream
Iced Java Torino/Caramel!
A most delicious and refreshing creamy blend. It will melt in your mouth and you’ll be asking for seconds

Instructions

Combine ice cream, milk, espresso beans, caramel
cream and ice cubes in a blender.
Blend and pulse until smooth.
Beat the whip until stiff.
Melt the torino chocolate together with the caramel
cream. Wait a few minutes for it to cool.
Slowly add it to the whip.
Place the whip in piping bag to top the java blend.
Optional: Before adding the chocolate, divide the
whip in half. Add the melted chocolate to one half
only. When placing the cream into a piping bag,
keep the white cream to one side and the dark
cream to the other side of the bag. This way you will
achieve a marbleized swirl topping!

 

Ingredients
  • 2 cups MEHADRIN vanilla ice cream
  • 1 cup milk
  • 3/4 cup chocolate covered espresso beans
  • 2 tablespoons caramel cream
  • 1 1/2 cups ice cubes
  • 1/2 cup whip topping
  • 4 Torino chocolate squares (from the 3.5 oz bar)
  • 1 heaping tablespoon caramel cream
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