Coffee Ice Cream Affogato Sundae

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 1 pint coffee ice cream
• 1 cup hot freshly brewed espresso
• 1/3 cup dark chocolate sauce
• 1 cup whipped cream
• 1/2 cup crushed amaretti cookies
• 1 tbsp cocoa powder
• 2 tbsp chocolate-covered espresso beans

Instructions

1. 1Chill four wide dessert bowls or sundae glasses in the freezer for at least 10 minutes so the ice cream holds its shape longer once assembled.
2. 2Scoop generous balls of coffee ice cream into each chilled bowl, aiming for two to three scoops per serving so the espresso has something substantial to melt into.
3. 3Brew the espresso just before serving so it is piping hot; keep it covered to retain heat and aroma.
4. 4Warm the dark chocolate sauce gently in a small saucepan over low heat or in short microwave bursts until it is pourable and glossy, then set aside.
5. 5Pour hot espresso evenly over the scoops in each bowl so it cascades down the sides and begins to soften the ice cream into a classic affogato puddle.
6. 6Drizzle warm chocolate sauce over the melting ice cream and espresso in a zigzag pattern for a mocha ribbon effect.
7. 7Top each sundae with a tall swirl of whipped cream, then sprinkle crushed amaretti cookies over the cream for crunch and almond fragrance.
8. 8Dust lightly with cocoa powder through a fine mesh sieve and finish with a few chocolate-covered espresso beans pressed into the cream.
9. 9Serve immediately with long spoons so guests can scoop through the hot espresso, cold ice cream, and crunchy toppings in one bite.