- 12 portions
- Portion Size
- 1 sundae
Instant espresso powder
Espresso Fudge (recipe below)
Coffee ice cream
|36 4 oz. scoops|
Donut holes, glazed, skewered in sets of 3
Donut holes, chocolate, skewered in sets of 3
Reddi-wip® Original Dairy Whipped Topping
Chocolate covered espresso beans
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.
Swirl 3 tablespoons espresso fudge inside of sundae bowl. Place in freezer until ready for use.
Place 3 scoops coffee ice cream into sundae bowl.
Top with 1/2 cup Reddi-wip® and drizzle with 1/4 cup J. Hungerford Smith® Caramel Fudge.
Place one of each skewer of donut holes into ice cream sundae.
Garnish with 7 chocolate covered espresso beans.
|Amount per serving||% Daily Value|
|Total Fat||54 g||83%|
|Polyunsaturated Fat||2 g||8%|
|Saturated Fat||32 g||158%|
|Dietary Fiber||5 g||21%|
|Vitamin C||3 mg||5%|
|Vitamin A||1686 iu||34%|
Percent Daily Values are based on a 2,000 calorie diet