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Mexican Coffee Caramel Sauce over Ice Cream

Serving Size: 2 servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Stand Time: 15 minutes

Ingredients

½ 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
¼ tsp. lemon juice
1 cup Breyers® All Natural Vanilla Ice Cream

Cooking Instructions

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.

This Recipe Provided by Unilever

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Mexican Coffee Caramel Sauce over Ice Cream

Ingredients

Cooking Instructions