Mini coffee ice cream sundaes with coffee beans


New member
Aug 16, 2011
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2 scoops coffee ice creamSalted caramel sauce

Almond whipped cream

1 shot espresso
4 Amaretti cookies
Chocolate-covered coffee beans
Arrange two (1/4-cup) scoops ice cream in four demitasse coffee cups. Drizzle with salted caramel sauce, then top with almond whipped cream. Pour a little espresso into each cup, then garnish with cookies and coffee beans.

• For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored. Remove from heat, then slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 teaspoon kosher salt. Let stand at room temperature until ready to use.
• For almond whipped cream, whip 1/2 cup whipping or heavy cream, 1 teaspoon sugar and 2 drops almond extract in mixing bowl with electric mixer until soft peaks form.
Chill until ready to serve.