Mexican Coffee Caramel Sauce over Ice Cream Recipe serves: 2
Prep Time 5 min
Cook Time 8 min
Stand Time 15 min

Mexican Coffee Caramel Sauce over Ice Cream

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.

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