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Cappuccino Float

2 cups milk
2 tsp espresso powder
1 quart coffee-chocolate chip ice cream
Garnish (optional): whipped cream and Skor or heath toffee bar, crushed.

  1. In a blender, blend milk and espresso powder.
  2. Add 2 2/3 cup ice cream, blend well.
  3. Pour into 4 tall glasses, freeze 30 minutes.
  4. Top with remaining ice cream.
  5. Garnish.

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