Ingredients:
Share some rocky road decadence with friends.
2 cups rocky road ice cream
1 teaspoon pure vanilla extract
10 oz of Melitta Hazelnut Crème coffee
1/4 miniature marshmallows
pinch sweetened cocoa for garnish
Preparation:
Place the ice cream in a blender and blend at high speed for 30 seconds.
Add the vanilla extract and blend for 10 seconds. Place the blender jar in the freezer while you prepare the coffee.
Brew a 10-ounce cup of Melitta Hazelnut Crème.
Fill a serving pitcher halfway with ice cubes. Pour the mugs of prepared coffee over the ice and allow it to chill for 15 minutes.
To serve, pour the chilled coffee equally into four glasses. Gently spoon the ice cream over each serving of coffee. Stir each drink once and garnish with miniature marshmallows and sweetened cocoa.