A deliciously creamy Cuban Coffee flavoured Ice Cream, with Kahlúa® infused Chocolate Sauce. This Gelato is so smooth and delectably more-ish that you may want to keep it all to yourself! However, if you’re in the mood for sharing, we highly suggest serving this dessert after dinner with a freshly brewed cup of Cuban Coffee. Makes 8 single servings. (however this ice cream is so delicious you might need to make a double batch)
Ingredients:
Cuban Coffee Gelato:
- 2 cups Full Cream
- 3/4 cup White Sugar
- 2 cups strong Cuban from Coffee Capsules Direct
- 1/2 teaspoon Vanilla Extract
Chocolate Sauce:
- 1/2 cup unsweetened Cocoa Powder
- 1 cup white Sugar
- 2 cups Full Cream
- 1 teaspoon Corn-starch
- 1 tablespoon Butter
- 1 tablespoon Kahlúa® Liqueur (For a non-alcohol option – Swop the Kahlua for 2 tablespoons of strong Cuban Coffee)
Method:
Cuban Coffee:
- Add 2-4 teaspoons of sugar to your espresso cup; depending on your taste.
- Pour a short shot of espresso with the Estrela in there and stir really well so it becomes a brown paste.
- Since Cuban Coffee is quite strong, use an additional coffee capsule to pour a long shot in and stir until the sugar completely dissolves.
- Repeat this process to prepare your second cup of Cuban Coffee.
Cuban Coffee Gelato:
- Pre-freeze your ice cream maker bowl over night.
- Place the cream and sugar in a sauce pan and bring it to boiling point.
- Remove from heat and stir in the coffee and vanilla using a spatula.
- Cool mixture to room temperature before refrigerating for 1 hour.
- Pour into ice cream maker and freeze.
Chocolate Sauce:
- Set stove top to medium heat.
- Place the Cocoa Powder, Sugar, Cream and Corn-starch into a saucepan.
- Stir constantly until the mixture is smooth and thick.
- Remove the pan from heat and stir in the butter and Kahlúa® or Coffee Alternative.
Serve warm over Cuban Coffee Ice Cream. Feel free to browse through a selection of coffee flavours, blends and roasts here at Coffee Capsules Direct. Click here for the original recipe.
