Millstone® Caramel Truffle Floats

2 scoops vanilla ice cream (½ cup)
1 cup Millstone® Caramel Truffle Decaf coffee, cooled
1 Tbsp. store-bought caramel sauce
2 Tbsp. whipped cream (optional)

Scoop the ice cream into tall pint-size glasses, and then pour the coffee. Top with whipped cream if desired. Drizzle with caramel sauce and sip with a straw under the back yard umbrella.

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.