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Coffee: Coffee-Caramel Freeze

Source of Recipe

Sunset Magazine
In a blender, combine 1 cup coffee ice cream; 1/4 cup cold espresso (dissolve 2 tablespoons instant espresso powder in 1/4 cup boiling water; let cool) or strong coffee; 3 tablespoons caramel sauce; and 1 cup crushed ice. Whirl until smooth and pour into a chilled tall glass (at least 16 oz.) or two chilled glasses (8 oz. each).

Makes 2 cups; 1 to 2 servings.

Per serving: 217 cal., 30% (66 cal.) from fat; 3.1 g protein; 7.3 g fat (4.5 g sat.); 37 g carbo (0 g fiber); 161 mg sodium; 29 mg chol.