Mexican Coffee Caramel Sauce over Ice Cream

Mexican Coffee Caramel Sauce over Ice Cream

  • Recipe serves: 2
  • Prep Time 5 min
  • Cook Time 8 min
  • Stand Time 15 min

Ingredients

  • 1/2 tsp. instant coffee powder
  • 1/8 tsp. ground cinnamon
  • 2 tsp. water
  • 6 Tbsp. firmly packed light brown sugar
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 3 Tbsp. heavy cream
  • 1/4 tsp. lemon juice
  • 1 cup Breyers® Natural Vanilla Ice Cream

Directions

  1. Dissolve instant coffee powder and cinnamon in 1-quart saucepan in warm water. Stir in sugar, I Can't Believe It's Not Butter!® Spread and cream. Bring just to a boil over medium-high heat, stirring frequently. Reduce heat to medium and cook, stirring frequently, 3 minutes. Stir in lemon juice. Cool slightly, about 15 minutes. Scoop Ice Cream into 2 dessert dishes. Drizzle with warm sauce and garnish, if desired, with chopped pecans.
Nutritional Information

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories 450
Calories from Fat 220
Total Fat 24 g
Saturated Fat 12 g
Trans Fat 0.5 g
Cholesterol 50 mg
Sodium 190 mg
Total Carbs 56 g
Dietary Fiber 0 g
Sugars 54 g
Protein 3 g
Vitamin A 25 %
Vitamin C 2 %
Calcium 15 %
Iron 2 %
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