top of page

Irish Coffee Sundae


Denver's freezing cold and rainy weather this week has made me turn on the heat and unpack my fall wardrobe. Winter might be coming, but I can never get enough cold desserts when its cold outside, especially eating sorbet during a snow storm. Neil and I were cuddled up in a blanket on the couch enjoying movie date night when my sweet tooth kicked. I knew I had 2 pints of Sorbabes Gourmet Sorbet in the freezer (I always keep a backup). Since it's the weekend I wanted to splurge a little and make an extravagant sundae. I've been experimenting with boozy desserts [see my previous Boozy Limoncello Sorbet] and Neil loves whiskey so I whipped up a quick Irish Coffee Sundae for the two of us.

A traditional Irish Coffee is made hot with 2 sugar cubes, coffee, Irish whiskey, and whipped cream. This recipe is a spin off of that and the coffee sorbet is a great substitute for coffee, especially if you don't want the caffeine buzz late at night.

Step 1:

Drizzle caramel sauce around your mug or bowl. I have always preferred my desserts in a mug.

Step 2:

Scoop Sorbabes Coffee Almond Sorbet with Espresso Bark into mug.

Step 3:

Add desired amount of Irish whiskey (I recommend 1/2 a shot).

Step 4:

Top with Whipped Cream and any additional toppings such as more caramel, mini marshmallows or sprinkles.

Step 5:

Enjoy and make sure to restock your freezer with more Sorbabes!


Comentários


bottom of page