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Coffee Ice Cream Sundaes

James Carrier
Yield Makes 6 sundaes

Ingredients

  • 1/2 cup sliced almonds
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 pint coffee ice cream
  • 1 pint vanilla ice cream
  • Coffee-caramel sauce

Nutrition Information

  • calories 554
  • caloriesfromfat 50 %
  • protein 5.8 g
  • fat 31 g
  • satfat 17 g
  • carbohydrate 68 g
  • fiber 0.4 g
  • sodium 166 mg
  • cholesterol 100 mg

How to Make It

  1. Spread almonds in a small baking pan. Bake in a 350° oven, stirring occasionally, until golden brown, 8 to 10 minutes. Let cool. In a bowl, with an electric mixer on high speed, beat whipping cream until soft peaks form. Beat in sugar and vanilla. Spoon 1 scoop coffee ice cream and 1 scoop vanilla ice cream (about 1/3 cup per scoop) into each of six bowls. Drizzle each with about 1/4 cup coffee-caramel sauce, top equally with whipped cream, and sprinkle with toasted almonds.