Angel Coffee Sundaes Recipes

Steps:

• In a small bowl, beat whipping cream and marshmallow creme until soft peaks form. Refrigerate until serving., To serve, place each brownie in a dessert dish; top with fudge topping and ice cream. Pour espresso and, if desired, Kahlua over ice cream. Top with cream mixture and coffee beans; sprinkle with salt. Serve immediately.

Steps:

• In a small bowl, beat the cream cheese, sour cream and confectioner's sugar until smooth. In another bowl, cream the butter, brown sugar and cinnamon until light and fluffy., Spread butter mixture over the top and sides of each cake slice. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Cool slightly. Serve with ice cream and sour cream mixture.

Steps:

• Combine sugar with ¼ cup water in a medium saucepan. Bring to a boil over medium-high, cook until amber and just beginning to smoke, about 4 minutes. Remove from heat, carefully whisk in heavy cream, butter, and 1 teaspoon kosher salt. Stir in whiskey. Use immediately for sundaes. (Sauce can also be cooled and stored in an airtight container in the refrigerator for up to 1 month. Gently reheat before serving.)
• Layer scoops of ice cream and crumbled brownies in each sundae glass. Top with Whiskey Caramel Sauce and softly whipped cream. Serve immediately.

Steps:

• Make crisps:
• Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• Loosen crisp with a metal spatula and break into small pieces.
• Make sauce:
• Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.

Steps:

• Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW!

Steps:

• For sauce:
• Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
• For tortilla crisps:
• Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
• Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
• Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

Steps:

• Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
• Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
• Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
• Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
• To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.

Steps:

• Pour the espresso or strong coffee and milk into a blender. Add 2 scoops of ice cream and the ice cubes, then blitz until it is the consistency of a smoothie. Pour straight into a tall glass, top with the last scoop of ice cream and crumble over the brownie or cookie to finish.

Steps:

• Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour.
• Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.