Mexican Coffee Caramel Sauce Over Ice Cream
- 1/2 teaspoon instant coffee
- 1/8 teaspoon ground cinnamon
- 2 teaspoons water
- 6 tablespoons firmly packed brown sugar
- 3 tablespoons i can't believe it's not butter! spread
- 3 tablespoons heavy or whipping cream
- 1/4 teaspoon lemon juice
- 1 cup breyers natural vanilla ice cream
- Dissolve instant coffee powder and cinnamon in 1-quart saucepan in warm water. Stir in sugar, I Can't Believe It's Not Butter!(R) Spread and cream. Bring just to a boil over medium-high heat, stirring frequently. Reduce heat to medium and cook, stirring frequently, 3 minutes. Stir in lemon juice. Cool slightly, about 15 minutes. Scoop Ice Cream into 2 dessert dishes. Drizzle with warm sauce and garnish, if desired, with chopped pecans.
instant coffee, ground cinnamon, water, brown sugar, butter, whipping cream, lemon juice, breyers natural vanilla ice cream
Taken from www.yummly.com/recipe/Mexican-coffee-caramel-sauce-over-ice-cream-304042 (may not work)