PICK-ME-UP SUNDAE
Yield Portion Size
| 1 cup |
Instant espresso powder
|
| 1/2 cup |
Hot water
|
| 3-1/2 cups | |
| 2-1/4 cups |
Espresso Fudge (recipe below)
|
| 36 4 oz. scoops |
Coffee ice cream
|
| 3 cups | |
| 36 |
Donut holes, glazed, skewered in sets of 3
|
| 36 |
Donut holes, chocolate, skewered in sets of 3
|
| 6 cups |
Reddi-wip® Original Dairy Whipped Topping
|
| 84 |
Chocolate covered espresso beans
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 458 mg | 46% |
| Carbohydrate | 167 g | 56% |
| Cholesterol | 153 mg | 51% |
| Total Fat | 54 g | 83% |
| Iron | 4 mg | 21% |
| Potassium | 1162 mg | 0% |
| Calories | 1185 kcal | 59% |
| Sodium | 620 mg | 26% |
| Protein | 19 g | 37% |
| Polyunsaturated Fat | 2 g | 8% |
| Saturated Fat | 31 g | 156% |
| Sugars | 149 g | 15% |
| Vitamin C | 3 mg | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make the Espresso Fudge. Bring water to a boil water and remove frome heat. Add instant espresso to water and mix together to form a smooth paste. Add J. Hungerford Smith® Mellocream® Chocolate Fudge to paste. Mix until well combined. Refrigerate until ready to add to shake.
-
Step 2
Swirl 3 tablespoons espresso fudge inside of sundae bowl. Place in freezer until ready for use.
-
Step 3
Place 3 scoops coffee ice cream into sundae bowl.
-
Step 4
Top with 1/2 cup Reddi-wip® and drizzle with 1/4 cup J. Hungerford Smith® Caramel Fudge.
-
Step 5
Place one of each skewer of donut holes into ice cream sundae.
-
Step 6
Garnish with 7 chocolate covered espresso beans.
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