CHOCOLATE CARAMEL KANGAROO
Yield Portion Size
| 2-1/2 cups |
Vanilla ice cream
|
| 1/4 cup |
Ice, crushed
|
| 1-1/2 oz | |
| 1 oz | |
| 2 tbsp |
Hazelnut spread
|
| 1-1/2 oz |
Hazelnut liqueur
|
| 1 oz |
Chocolate liqueur
|
| 1/2 tsp |
Sea salt
|
| 2 tbsp |
Crispy rice cereal
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 241 mg | 24% |
| Carbohydrate | 84 g | 28% |
| Cholesterol | 76 mg | 25% |
| Total Fat | 27 g | 41% |
| Iron | 2 mg | 9% |
| Potassium | 420 mg | 0% |
| Calories | 667 kcal | 33% |
| Sodium | 687 mg | 28% |
| Protein | 8 g | 16% |
| Polyunsaturated Fat | 1 g | 4% |
| Saturated Fat | 17 g | 86% |
| Sugars | 72 g | 7% |
| Dietary Fiber | 2 g | 10% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 815 iu | 16% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Blend ice cream and crushed ice together until ice is no longer visible.
-
Step 2
Add J. Hungerford Smith Fulflavor Chocolate Fountain & Shake Syrup, J. Hungerford Smith Caramel Topping, hazelnut spread, hazelnut liqueur and chocolate liqueur. Add sea salt and pulse 4-5 times.
-
Step 3
Pour into glasses and stir in crispy rice cereal.
-
Step 4
Serve immediately with a spoon.
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