Serves 4
15 min
Spanish Coffee and Fudge Sundaes
Recipe GLPR763acfe804e30e
Decadent sundaes featuring brownie or pound cake bases layered with creamy coffee ice cream, topped with a rich dark roast coffee-infused fudge sauce and crunchy salted Spanish peanuts. A sophisticated Spanish-inspired dessert that combines bold coffee flavors with sweet indulgence.
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Ingredients
4 brownies or pound cake slices
1 pint coffee ice cream
1 cup prepared hot fudge sauce
2 tablespoons dark roast coffee beans
1/4 cup strong brewed coffee
1/2 cup salted Spanish peanuts with skins
Directions
Place each brownie or pound cake slice at the bottom of a dessert bowl or serving dish.
Remove the coffee ice cream from the freezer and allow it to soften slightly at room temperature for about 5 minutes.
Coarsely crush the dark roast coffee beans by placing them in a heavy-duty plastic food storage bag and pounding them with a small heavy skillet or mallet until broken into small pieces. Alternatively, if you have a coffee grinder, grind the beans on the coarsest setting.
Pour the prepared hot fudge sauce into a small saucepan and warm it gently over low heat, or heat it in the microwave for about 30 seconds to 1 minute, stirring to ensure even warming.
Stir the crushed or ground dark roast coffee beans and the strong brewed coffee into the warm fudge sauce, mixing well to incorporate the coffee flavors throughout.
Scoop a generous portion of softened coffee ice cream onto the cake or brownie base in each bowl.
Pour the warm coffee-fudge sauce over the ice cream, allowing it to drape over the sides and soak into the cake or brownie below.
Sprinkle the salted Spanish peanuts over the top of each sundae as a crunchy finishing garnish.
Serve immediately while the fudge sauce is still warm and the ice cream is cold.
