Put coffee ice cubes, ice cubes, cooled coffee, caramel creamer (I used homemade caramel coffee creamer) and cinnamon in the blender and mix until smooth.
Pour into glasses and top with whipped cream, drizzle with caramel ice cream topping and sprinkle with cinnamon streusel topping.
Mix together flour, brown sugar, granulated sugar, butter, vanilla and cinnamon with a pastry blender.
Spread the crumbles in a pan with sides on a silicone baking mat. Bake at 350 degrees for about 10 minutes.
Remove from the oven and allow the streusel to cool for 2-3 minutes.
Use a fork to gently disturb the smooth streusel so that it clumps up. As the streusel continues to cool, periodically use the fork to stir and break apart the cinnamon streusel into crumbles. Store in an airtight container.
Put sweetened condensed milk, half and half, vanilla and caramel ice cream topping into a quart sized mason jar and stir. Put on the lid and shake well.
Store in the fridge and use within 1 week.