Cinnamon, chopped pecans and coffee flavors make Nescafé Mexican Ice Cream a real taste sensation. Just 30 minutes to create this tasty treat. Top with chocolate sauce and more chopped pecans.
- 2 to 3 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
- 2 tablespoons warm water
- 1/2 gallon vanilla ice cream, softened
- 1 1/2 teaspoons ground cinnamon
- 1 cup chopped pecans
DISSOLVE coffee granules in warm water in small bowl. Combine ice cream, coffee mixture and cinnamon in large bowl. Mix until well incorporated. Fold in nuts.
PLACE ice cream in freezer for 10 minutes; remove and mix. Return to freezer for 10 to 15 minutes or until hardened. Scoop into individual ice cream bowls. Serve immediately.
SERVING SUGGESTION: Ice cream can be drizzled with Abuelita Chocolate Sauce (recipe follows) and garnished with chopped pecans.
ABUELITA CHOCOLATE SAUCE
(Makes 1 cup)
1 tablet (90 g) NESTLÉ ABUELITA Chocolate, chopped
1 can (7.6 fl. oz.) NESTLÉ Media Crema
COMBINE Abuelita and Media Crema in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth. Serve over ice cream.