Café Liégeois (coffee with ice cream)
Preparation
10 MIN
Servings
4

Café Liégeois (coffee with ice cream)

Ingredients

  • 1/2 cup (125 ml) 35% cream
  • 2 tablespoons (30 ml) icing sugar
  • 1/4 teaspoon (1 ml) vanilla extract
  • 8 scoops vanilla or coffee ice cream, or half and half 

  • 1/2 cup (125 ml) hot espresso coffee

Preparation

  1. In a bowl, whip the cream with the sugar and vanilla until stiff peaks form. Set the whipped cream aside.
  2. Scoop the ice cream into four glasses. Pour the coffee over and top with whipped cream. 



Note

Variation For kids, replace the coffee with chocolate sauce. Slowly melt 55 g (2 oz) of dark or milk chocolate with 125 ml (1/2 cup) of 35% cream, stirring with a whisk.