Name: Café Liégeois (coffee with ice cream)
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
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

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

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

Note from Ricardo

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.

Café Liégeois (coffee with ice cream)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note