• Whipped topping (optional)
  • Crushed ice
  • Ground cinnamon (optional)
  • 1/4 cup HERSHEY'S Syrup
  • 1-1/2 cups chocolate ice cream or frozen yogurt
  • 1-1/2 cups cold coffee


  • 1. Place coffee, ice cream and syrup in blender container. Cover; blend until smooth. Serve immediately over ice. Garnish with whipped topping and cinnamon, if desired. About four 6-ounce servings.
  • VARIATION: Substitute vanilla ice cream for chocolate ice cream; increase syrup to 1/3 cup.

Product name

HERSHEY'S Chocolate Syrup


Ratings & Reviews

Close X

Add recipe to your recipe box

Close X

You must be signed in to do that.

Sign In or Register