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!
