Mocha Cream Sundaes Recipes

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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

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.

SANDY'S SUNDAE



Sandy's Sundae image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 1 serving

Number Of Ingredients 16

1/3 cup heavy cream
1/4 cup strong coffee or 2 teaspoons instant coffee
1/4 cup light corn syrup
8 ounces dark chocolate, chopped
1 teaspoon vanilla extract
1 cup dulce de leche
1/4 cup heavy cream
1 tablespoon spiced rum
1 scoop coffee ice cream
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 cup whipped cream
5 small chocolate-covered pretzels
1/4 cup chopped nut brittle
1 chocolate-covered cherry
Edible gold sprinkles or glitter

Steps:

  • For the mocha chocolate sauce: In a medium saucepot, heat the cream, coffee and corn syrup over low heat. Once hot, whisk in the chocolate and vanilla. Let simmer for 5 minutes.
  • For the dulce de leche sauce: In a small saucepot, whisk together the dulce de leche, heavy cream and spiced rum. Heat over low heat until hot.
  • To assemble the sundae: Pour about 2 tablespoon each of the mocha chocolate and dulce de leche sauces in the bottom of a sundae glass. Top with the coffee ice cream, vanilla ice cream and finally the chocolate ice cream. Drizzle with more of the sauces. Top with the whipped cream, garnish with the chocolate-covered pretzels, brittle and just a little drizzle of each of the sauces. Top with the chocolate-covered cherry and sprinkle with the edible gold sprinkles or glitter. Serve immediately.

MOCHA CREAM SUNDAES



Mocha Cream Sundaes image

This decadent Mocha Cream Sundae is a no-bake dessert featuring layers of whipped cream, coffee syrup, and drizzled with chocolate over a cookie crumble base.

Provided by Tnuva

Categories     Desserts

Time 15m

Yield 10

Number Of Ingredients 9

2 heaping tablespoons instant coffee
1 ½ cup sugar
½ cup water
17 ounces whipping cream
¼ cup sugar
2 heaping tablespoons instant coffee
1 tablespoon vanilla pudding powder mix, such as Osem Vanilla Pudding
4.5 ounces crushed tea biscuits, such as Petit Beurre (about 15 biscuits)
7 ounces melted chocolate

Steps:

  • Coffee Syrup: 1. Place coffee and sugar in a bowl, add hot water, stir well and let it cool to room temperature. Whipped Cream: 1. Whip cream and sugar together in mixer 2. Add coffee and vanilla pudding powder. 3. Continue to whip until frothy. Assembly: 1. Place a heaping tablespoon of tea biscuit crumbs in each cup. 2. Add 2 tablespoons of Coffee Syrup. 3. Place about 2 tablespoons of Whipped Cream in each cup, leaving half of the whipped cream for later. 4. Repeat the process until all the are used, making sure to finish with a whipped cream layer on the top. Garnish : 1. Melt chocolate and drizzle on the top of each cup.

Nutrition Facts :

MOCHA ICE CREAM



Mocha Ice Cream image

Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 quarts.

Number Of Ingredients 10

2-1/4 cups sugar
3/4 cup baking cocoa
1/3 cup all-purpose flour
1 tablespoon instant coffee granules
Dash salt
3 cups milk
4 eggs, beaten
4 cups half-and-half cream
2 cups heavy whipping cream
3 tablespoons vanilla extract

Steps:

  • In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

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