Mexican Coffee Caramel Sauce Over Ice Cream

Ingredients

• 1/2 tsp. instant coffee powder
• 1/8 tsp. ground cinnamon
• 2 tsp. warm water
• 6 Tbsp. firmly packed light brown sugar
• 3 Tbsp. I Can't Believe It's Not Butter!® Spread
• 3 Tbsp. heavy or whipping 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.