Decadent Kahlúa Ice Cream Dessert
Creamy, chocolaty, crunchy with a coffee spike — that’s what this Kahlúa-drenched dessert is all about! Feel free to customize with your favorite nuts, syrups and toppings.
Ingredients
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Kahlúa® or other coffee liquor*
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16–24 ice cream sandwiches
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Chocolate syrup
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Chopped pecans
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Cool whip®**
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Optional: chopped Heath® bars, maraschino cherries, caramel syrup
Directions
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Pour a thin coating of Kahlúa in the bottom of a 9 x 13-inch pan.
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Place ice cream sandwiches on top of Kahlua, side by side, to cover the bottom of the pan.
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Pour another thin coating of Kahlúa over top.
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Add a layer of chocolate syrup, a thin layer of whipped topping, and then top with pecans. Repeat layers if your pan allows.
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Cover with whipped topping, sprinkle with chopped Heath bars, drizzle with caramel and chocolate syrups and freeze overnight. Let stand at room temperature for 5 minutes before serving.
*To make this kid-friendly or to skip the alcohol altogether, make your own coffee-flavored simple syrup: put 1.5 cups water, 1.5 cups espresso or coffee and 1.5 cups sugar in a pan. Bring to a boil and then simmer until reduced to about a cup. Let cool.
**You can also make your own topping by whipping 2 cups of heavy whipping cream, 3 tablespoons sugar and 1 teaspoon of vanilla (or a flavor of your choice) until stiff peaks form.