COFFEEBLANCA

2 tablespoons instant coffee granules
1/4 cup water
2 cups milk
1 pint vanilla ice cream, softened
3 tablespoons chocolate syrup
1 tablespoon vanilla extract
1/2 cup coffee liqueur (optional)

Stir together first 3 ingredients until instant coffee dissolves.

Pour into 2 ice cube trays; freeze until firm.

Process cubes, ice cream, chocolate syrup, vanilla, and, if desired, liqueur in a blender until smooth; serve immediately.

Makes 6 cups
Source: Southern Living