Vanilla Ice Cream with Espresso-Caramel Sauce

Vanilla Ice Cream with Espresso-Caramel Sauce
Photo by Scott Phillips


  • About ½ cup chocolate-covered espresso beans, roughly chopped, for sprinkling (optional; available online at
  • ¾ cup heavy cream
  • 3 Tbs. brewed espresso
  • 1 Tbs. Kahlúa (optional)
  • 3 pints vanilla ice cream
  • 1 cup granulated sugar

Measure the heavy cream into a liquid measuring cup. Put 1/2 cup water in a small, heavy saucepan with steep (at least 4-inch) sides. Add the sugar and swirl the pan to moisten it. Cover and bring to a boil over medium heat, swirling the pan occasionally, until the sugar dissolves, about 1 minute...

View full recipe at Fine Cooking


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