Iced Coffee Sundaes
Updated Sept. 8, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup granulated sugar
- 3½cups very strong hot black coffee
- 2teaspoons cocoa powder
- 1½cups sweetened condensed milk
- 2cups light cream
- 1cup crème fraîche or heavy cream
- 1teaspoon vanilla extract
- A pinch of salt
- ¼cup dark chocolate shards, optional
Nutritional analysis per serving (6 servings)
731 calories; 42 grams fat; 25 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 83 grams carbohydrates; 1 gram dietary fiber; 80 grams sugars; 10 grams protein; 165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix ½ cup of the sugar in 2¼ cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1¼ cups coffee and ½ cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
For the coffee syrup part, I did as instructed and it didn't turn into a syrup and I let refrigerate over night. So I just put it in a shallow pan over medium high heat, constantly stirring it so I could reduce the liquid, so that it could be more syrup-y and it was a success. It tasted delicious.
I also made an upgrade adult version with rum soaked streusel muffin bottoms, warmed in the oven. Placed it on the bottom, and layered the sundae on top, it was delicious.
This was a big hit at our Christmas Brunch. Added cinnamon on the top rather than chocolate flakes. Next year will make a cashew milk ice cream rather than the dairy version. Also, doesn't really need to be THAT sweet.
Made this for my v. picky sister's birthday who was turning 17, her comment: "100% would make again." I saw the comments on the syrup, since there was a lot of sugar in the recipe, I simply mixed 2 tbsp cocoa powder with coconut milk (you could sub heavy cream - add enough to make desired consistency, 1/4 to 1/3c.) This added the chocolate flavor w/o any more sugar. Also, next time I will double granita, as it needs it for the balance as the ice cream is very sweet and rich.
This was such a hit at our house. Perfect for a dinner party. I just blended the ice cream ingredients and poured into my ice cream freezer and it came out perfect. As others noted on the syrup, for the proper consistency, needed to be reduced by half. I simmered as others suggested and then refrigerated over night.
Could you just put all the ice cream stuff in an ice cream maker? Or does this have to be by hand?
OMG!!! That milky ice cream is amazing! I simplified by making a coffee chocolate syrup and freezing it.
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