Caramel Mocha Almond Ice Cream

• 34 cup sugar
• 3 tablespoons instant coffee crystals
• 1 cup vanilla caramel liquid coffee creamer
• 1 cup half-and-half
• 1 12 cups heavy cream
• 1 tablespoon chocolate syrup (or to taste)
• 14 cup chopped toasted almond
• 4 ounces Cool Whip

1. Heat coffee creamer and half and half till steaming (I heated it in the microwave on the beverage setting).
2. Pour hot cream over sugar and coffee crystals and stir till sugar is dissolved.
3. Cool completely.
4. Stir in chocolate syrup, heavy cream and almonds.
5. Chill in refrigerator for 2 hours or more.
6. Pour in ice cream maker and follow manufacturers directions.
7. Add Cool Whip half way through the churn.

sugar, instant coffee crystals, vanilla caramel liquid coffee creamer, heavy cream, chocolate syrup, almond

Taken from www.food.com/recipe/caramel-mocha-almond-ice-cream-148349 (may not work)