Café Liégeois Read Count : 27

Category : Recipes

Sub Category : Desserts

  • Ice Cream
  • 2⁄3 cup chilled creme fraiche or 2⁄3 cup whipping cream
  • 1 tablespoon sugar
  • 1 tablespoon instant espresso powder (instant coffee powder will do if you can’t get the espresso)
  • 1 tablespoon coffee liqueur
  • 1 pint vanilla ice cream, softened (do get a premium brand)
  • Topping
  • 1⁄2 cup chilled whipping cream
  • 1 tablespoon sugar
  •  chocolate-covered coffee beans


  • For ice cream: Beat chilled crème fraiche or whipping cream, sugar, instant espresso and coffee liqueur in medium bowl to stiff peaks.
  • Add ice cream and fold together.
  • Freeze overnight.
  • For topping: Beat whipping cream and sugar in medium bowl to stiff peaks.
  • Scoop ice cream into tall glasses.
  • Garnish with a dollop of whipped cream and top with a couple of the chocolate-covered coffee beans


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