Nescafé Mexican Ice Cream
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
Directions, Reviews, Nutrition
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.
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Serving Size: 1/10 of Recipe
Servings Per Recipe: 10
- Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet.