Coffee Toffee Sundaes Recipes

BEER-AND-BACON TOFFEE SUNDAES

Steps:

• Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.
• Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.
• Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.

SPANISH COFFEE AND FUDGE SUNDAES

Steps:

• Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW!

VIETNAMESE COFFEE SUNDAES

Steps:

• Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
• Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
• Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
• Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
• To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.

ICED COFFEE SUNDAE

Steps:

• Pour the espresso or strong coffee and milk into a blender. Add 2 scoops of ice cream and the ice cubes, then blitz until it is the consistency of a smoothie. Pour straight into a tall glass, top with the last scoop of ice cream and crumble over the brownie or cookie to finish.

TOFFEE SAUCE

Steps:

• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.

COFFEE-TOFFEE SUNDAES

Steps:

• Stir 2 tablespoons water and espresso powder in small bowl until espresso powder dissolves. Combine remaining 1/3 cup water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream and espresso mixture (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve, about 2 minutes. Cool sauce until slightly thickened, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat until just warmed through.) Divide ice cream among bowls. Top with sauce and toffee, dividing equally.

TOFFEE-CRUNCH COFFEE SUNDAES

Steps:

• In a microwave-safe bowl, combine the chocolate chips, 1/2 cup ice cream and corn syrup. Microwave on high for 45 seconds or until smooth., Spoon 1/3 cup of ice cream into each of four parfait glasses. Top each with 2 tablespoons chocolate sauce and 1 tablespoon chopped candy bars. Repeat layers. Top with remaining ice cream. Garnish with whipped cream and additional candy bars if desired.

BLACK, WHITE, AND COFFEE SUNDAES

Steps:

• For walnut sauce:
• Bring honey, sugar, and 1/4 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil mixture 1 minute. Remove from heat. Mix in vanilla extract, then walnuts. Transfer sauce to small bowl. Cover and chill.
• For raspberry sauce:
• Place frozen raspberries in small bowl. Stir 1/3 cup water, sugar and cornstarch in heavy small saucepan until cornstarch dissolves. Mix in jam. Stir over medium heat until sugar dissolves and mixture comes to boil and thickens slightly, about 1 minute. Pour hot mixture over frozen raspberries; stir in framboise. Cover and chill.
• For chocolate sauce:
• Bring half and half to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth. (Sauces can be made 2 days ahead; keep walnut and raspberry sauces cold. Cover chocolate sauce and chill. Before serving, rewarm chocolate sauce over low heat, stirring often.)
• Place 1 scoop of each ice cream in each of 6 sundae dishes. Spoon walnut sauce over chocolate ice cream, raspberry sauce over vanilla ice cream and chocolate sauce over coffee ice cream. Garnish with fresh raspberries, if desired, and serve.

TOFFEE CRUNCH COFFEE SUNDAES

Steps:

• In a microwave-safe bowl, combine the chocolate chips, 1/2 Celsius ice cream and corn syrup. Microwave on high for 45 seconds or until smooth.
• Spoon 1/3 cup of ice cream into each of four parfait glasses. Top each with 2 tablespoons chocolate sauce and 1 tablespoon chopped candy bars. Repeat layers. Top with remaining ice cream.
• Garnish with whipped cream and additional candy bars if desired.

TOFFEE COFFEE ICE CREAM SUNDAES

Steps:

• Spoon ice cream and crushed toffee bars evenly into four parfait glasses or dessert dishes.
• Freeze.
• Just before serving, top each with 1 tablespoon Kahlua.

IRISH COFFEE SUNDAES

Steps:

• Combine sugar with ¼ cup water in a medium saucepan. Bring to a boil over medium-high, cook until amber and just beginning to smoke, about 4 minutes. Remove from heat, carefully whisk in heavy cream, butter, and 1 teaspoon kosher salt. Stir in whiskey. Use immediately for sundaes. (Sauce can also be cooled and stored in an airtight container in the refrigerator for up to 1 month. Gently reheat before serving.)
• Layer scoops of ice cream and crumbled brownies in each sundae glass. Top with Whiskey Caramel Sauce and softly whipped cream. Serve immediately.