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 or whipping cream
• 1/2 tsp. lemon juice
• Vanilla ice cream

Directions

1. Dissolve instant coffee powder and cinnamon in warm water in 2-quart 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.