Spanish Coffee and Fudge Sundaes (Rachael Ray) |
|
 |
Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
|
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 coffee |
1/2 cup salted spanish peanuts (the small peanuts with skins) |
Directions:
1. Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW!
|
|