Iced Coffee Sundae Recipes

MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE

Mocha Ice Cream Sundaes with Coffee-Caramel Sauce image

Categories Coffee Milk/Cream Chocolate Dessert Raspberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 pint vanilla ice cream
1 pint coffee ice cream
1 pint chocolate ice cream
1 cup fresh raspberries
Coffee-Caramel Sauce
1 cup chilled whipping cream, beaten to peaks
1 tablespoon finely ground roasted coffee beans

Steps:

Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.

IRISH COFFEE SUNDAES

Irish Coffee Sundaes image

This scrumptious, lightly spiked sundae is a fabulous mashup of Irish coffee and a brownie ice-cream sundae. We consider this dessert the best of both worlds.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield 8 sundaes

Number Of Ingredients 8

Ingredients

1 cup sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
Kosher salt
1 tablespoon whiskey
2 pints coffee ice cream
Fudgy Double-Chocolate Brownies
Whipped cream for serving

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.

SARA'S ICED COFFEE

Sara's Iced Coffee image

Wonderful iced coffee just like Tim Hortons®. Perfect for hot summer days.

Provided by sarah

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups fresh brewed coffee
½ teaspoon vanilla extract
¼ cup white sugar
¼ cup boiling water
3 cups crushed ice
½ cup cream

Steps:

Refrigerate coffee until cool, about 30 minutes. Chill four glasses, if desired. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture, to taste.

Nutrition Facts : Calories 154.9 calories, Carbohydrate 13.4 g, Cholesterol 40.8 mg, Fat 11.1 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 16.5 mg, Sugar 12.6 g

ICE CREAM SUNDAES WITH CHOCOLATE-COFFEE SAUCE

Ice Cream Sundaes with Chocolate-Coffee Sauce image

Provided by Kate Ewald

Categories Coffee Milk/Cream Chocolate Dessert Quick & Easy Frozen Dessert Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

6 ounces bittersweet chocolate, chopped
1/2 cup plus 2 tablespoons Homemade Coffee-Flavored Liqueur or Kahlúa plus additional for passing
1/4 cup heavy whipping cream
1/2 gallon purchased vanilla ice cream

Steps:

Combine chocolate, liqueur, and whipping cream in heavy small saucepan. Whisk over medium heat until melted and smooth.
Scoop ice cream into dessert dishes or goblets. Spoon warm sauce over. Serve, passing additional liqueur.

VIETNAMESE COFFEE SUNDAES

Vietnamese Coffee Sundaes image

Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.

Provided by Alice Hart

Categories ice creams and sorbets, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup granulated sugar
3 1/2 cups very strong hot black coffee
2 teaspoons cocoa powder
1 1/2 cups sweetened condensed milk
2 cups light cream
1 cup crème fraîche or heavy cream
1 teaspoon vanilla extract
A pinch of salt
1/4 cup dark chocolate shards, optional

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.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 12 grams, Carbohydrate 79 grams, Fat 39 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 24 grams, Sodium 194 milligrams, Sugar 78 grams

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