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Irish Coffee Sundae

  • Prep 30 min
  • Total 60 min
  • Servings 4
  • Pinterest
    7
  • Print
    5
  • Save
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Perfect for St. Patrick's Day! Vanilla ice cream with whiskey, whipped cream and a homemade coffee syrup. MORE + LESS -

Nick Evans Nick Evans
November 19, 2014

Ingredients

1
pint vanilla ice cream
4
ounces Irish whiskey

WHISKEY WHIPPED CREAM

1/2
cup heavy whipping cream
1
teaspoon vanilla extract
1
tablespoon sugar
1
tablespoon Irish whiskey
8
drops green food coloring (optional)

COFFEE SYRUP

1 1/2
cups strong coffee
3/4
cups sugar
1
teaspoon corn starch
Fresh mint for garnish

Steps

Hide Images
  • 1
    For coffee syrup, brew a batch of very strong coffee. Then measure out 1 1/2 cups of coffee and add to a small pot. Whisk together sugar and corn starch and then add to the coffee.
  • 2
    Bring mixture to a simmer, stirring constantly to dissolve sugar. Simmer over medium-low heat until the mixture reduces by half and forms a thin syrup.
  • 3
    Remove from heat and let cool. As the syrup cools it will thicken even more.
  • 4
    For whipped cream, stir together ingredients and then beat with a whisk or a hand mixer until cream holds stiff peaks. Store in the fridge until needed.
  • 5
    For sundae, measure out 1 ounce of whiskey per glass. Top with a big scoop of vanilla ice cream (about 1/2 cup). Drizzle sundae with coffee syrup and top with a dollop of whipped cream. Garnish with fresh mint and serve immediately!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
This winner of a recipe has two things that are absolutely essential to a good St. Patrick’s Day celebration: whiskey and coffee.

You’ll probably want both at some point in the day. The fact that you can make the whipped cream green is an added fun bonus!

My Irish Coffee Sundae really just has a few different pieces, but the most important one by a long shot is the homemade coffee syrup. Once you make this syrup, you’ll be finding all kinds of things to drizzle it on.

The syrup starts with a strong batch of coffee – no surprise there. I like to use my French press for a good, strong cup, but you can use whatever you have. Just make it strong!

Then stir together the cornstarch and sugar in a small bowl so the cornstarch doesn’t clump together. Then add it to the coffee in a small pot.

Bring this all to a simmer over medium-low heat and stir it regularly to make sure the sugar is dissolved. When the mixture reduces by half it’s ready to go! It’ll look pretty thin at this point, but will thicken up nicely as it cools.

The only other thing you really need to make for this dish is the whipped cream. I just whisked together some cream, vanilla, sugar, and Irish whiskey to make this a really tasty whipped topping.

I added a few drops of green food coloring just for fun.

To actually make the sundae, just add about an ounce of Irish whiskey to a small glass.

Then add a big scoop of ice cream and drizzle on some of that coffee syrup. It’s strong stuff, so don’t overdo it.

It’s a thing of beauty just like this!

Add a nice dollop of the whipped cream to take it to the next level.

Not only is this perfect for upcoming St. Patrick’s Day celebrations, it also happens to be one of the better ice cream treats I’ve ever made.

Nick wishes he could have a green beer with you! Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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