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Cuban Coffee Ice Cream with Chocolate Salsa

Cuban Coffee Ice Cream:
2 cups - strong brewed Cuban coffee
2 cups - half & half
¾ cup - Florida Crystals® Demerara Sugar
½ tsp. - vanilla extract

Chocolate Salsa:
½ cup - cocoa powder
1 cup - Florida Crystals® Demerara Sugar
2 cups - half & half
1 tsp. - cornstarch
1 tbsp - butter
1 tbsp - Kahlua or mocha flavoring

For the Cuban Coffee Ice Cream:

Bring milk and Florida Crystals® Demerara Sugar just to boiling point, then remove from heat. Stir in the coffee and vanilla. Cool the mixture to room temperature. Refrigerate for 1 hour. Pour into ice cream maker and freeze. To serve, scoop ice cream into dish and top with chocolate salsa.

For the Chocolate Salsa:

In a saucepan, cook first 4 ingredients over medium heat, stirring constantly until mixture is smooth and thickened. Remove pan from heat and stir in butter and Kahlua. Serve warm over Cuban Coffee Ice Cream.

Serving Quantity: 7 to 8


A Decadent Cuban coffee-flavored ice cream drizzled with a Kahlua Chocolate Salsa.