Coffee Ice Cream Sundaes
James Carrier
How to Make It
1
Spread almonds in a small baking pan. Bake in a 350° oven, stirring occasionally, until golden brown, 8 to 10 minutes. Let cool. In a bowl, with an electric mixer on high speed, beat whipping cream until soft peaks form. Beat in sugar and vanilla. Spoon 1 scoop coffee ice cream and 1 scoop vanilla ice cream (about 1/3 cup per scoop) into each of six bowls. Drizzle each with about 1/4 cup coffee-caramel sauce, top equally with whipped cream, and sprinkle with toasted almonds.
Ingredients
1/2 cup sliced almonds
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1 pint coffee ice cream
1 pint vanilla ice cream
Directions
1
Spread almonds in a small baking pan. Bake in a 350° oven, stirring occasionally, until golden brown, 8 to 10 minutes. Let cool. In a bowl, with an electric mixer on high speed, beat whipping cream until soft peaks form. Beat in sugar and vanilla. Spoon 1 scoop coffee ice cream and 1 scoop vanilla ice cream (about 1/3 cup per scoop) into each of six bowls. Drizzle each with about 1/4 cup coffee-caramel sauce, top equally with whipped cream, and sprinkle with toasted almonds.
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