Chill the Caramel Fudge Variegate to 40ºF. prior to use.
Add the Dutch Blend Chocolate Syrup to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Chocolate Krispie Flakes and swirl in the Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the krispies and the variegate.
Note: A three-gallon container of ice cream requires 15 ounces of Chocolate Krispie Flakes and 22 Fluid Ounces of Caramel Fudge Variegate.
Storage: To insure maximum freshness, store the Chocolate Krispie Flakes in the freezer.