Ice Cream With Mexican Coffee Caramel Sauce Recipe serves: 4
Prep Time 5 min
Cook Time 8 min
Chill Time 20 min

Ice Cream With Mexican Coffee Caramel Sauce

Ingredients

  • 1 tsp. instant coffee powder
  • 1/4 tsp. ground cinnamon
  • 1 Tbsp. warm water
  • 3/4 cup firmly packed light brown sugar
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/3 cup heavy cream [or whipping cream]
  • 1/2 tsp. lemon juice
  • Vanilla ice cream

Directions

  1. Dissolve instant coffee powder and cinnamon in warm water in medium saucepan. 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 20 minutes. Serve warm over ice cream. Garnish, if desired, with chopped pecans.

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