1 pint vegan coffee ice cream (I used Nadamoo! Caramel Cold Brew & Cookies)
3/4 cup fresh brewed coffee (I used Canyon Coffee Tatama)
1/2 cup non-dairy milk (plus an extra splash)
1/2 cup ice
1 tablespoon maple syrup
1 tablespoon vegan chocolate syrup (I used AH!LASKA Organic Chocolate Syrup)
vegan whipped cream
2 oz Cocomels Coconut Milk Caramels, unwrapped
1/4 cup crushed vegan chocolate cookies (I used Simple Truth Chocolate Sandwich Creme Cookies)
First prepare the caramel drizzle by, microwaving the unwrapped Cocomels, along with a splash of non-dairy milk, in a microwave safe bowl on 50% power, stirring in between 30 second intervals until thoroughly melted. Set aside.
Next, blend together ice cream, coffee, non-dairy milk, ice, maple syrup and chocolate syrup to perfection.
Pour into glasses and top with an epic proportion of vegan whipped cream, caramel drizzle and crushed cookies. Enjoy!