I was really craving coffee with ice cream, but not coffee ice cream or a cup of coffee with ice cream on the side. What I wanted was sweet coffee sauce poured over my vanilla ice cream. I tried out a few recipes that called for all kinds of wonderful ingredients like cream and vanilla, which ended up just taking away the sweet coffee flavor I was looking for. Then I just decided to strip it down to the two flavors I was aiming for and see what happened. Deliciousness, that’s what. No need for all the fuss, just keep things simple. My husband loved it so much he wanted to write a little something, here’s his take…
My new favorite dessert is homemade coffee sauce over vanilla ice cream. And just in time for summer. My amazing wife Macki made a batch last night and at first I was reluctant. I am an avid black coffee fan and it just sounded too sweet. But I was wrong. After the coffee cooks with the sugar for a while it develops a slightly roasted quality that compliments the sweetness and it thickens and becomes a syrup. Then you pour the warm coffee mixture over vanilla ice cream and something magical happens. The flavors are totally original and satisfying, and an amazing alternative to fudge or caramel sauce. (Which you can also add to the coffee mixture.) My wife made it with decaf coffee but I can’t wait to try it with regular, darker and bolder roasts. It’s gonna be a great summer.
- 1 cup of strong coffee either decaf or regular. I used decaf.
- 2/3 cup of sugar
Pour the coffee and syrup in a small saucepan and heat until gentle boil, stirring constantly. Reduce heat to simmer and cook for 10 to 15 minutes or until sauce thickens and reduces. Remove from heat and allow to cool. Pour over vanilla ice cream and serve.