Café Cubano Sundae
Taking its cues from a baseball stadium classic, this coffee and vanilla ice cream sundae features a crunchy cinnamon-sugar cornflake topping, homemade fudge, whipped coffee, rainbow sprinkles, and a cherry on top.
Time to complete
20 minutes
Serving size
4-6
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What You Need
Ingredients
Preparation
- Add 1 stick of the butter, the brown sugar, cinnamon, and a pinch of salt, to a HexClad 12” Hybrid Fry Pan and place over medium heat. Cook, stirring until the sugar is dissolved and the mixture is bubbling. Add the cornflakes and cook, stirring, until the cornflakes are coated in the sugar mixture and lightly toasted, about 2 minutes. Evenly sprinkle with the milk powder and toss to combine. Scrape the cornflake mixture onto a baking sheet and let cool.
- Bring ¾ cups of the cream to a simmer in a HexClad 1 QT Hybrid Saucepan. Remove from the heat and immediately add the chocolate chips, butter, and vanilla. Cover the pot with the lid and let sit for 5 minutes until the chocolate is melted. Stir until smooth and well combined.
- In a medium bowl, using an electric mixer, beat the coffee, remaining ¼ cup of heavy cream, and powdered sugar until medium peaks form.
- To serve, layer cornflakes into the bottom of sundae bowls and top with scoops of ice cream, more cornflakes, chocolate sauce, dollops of whipped coffee, rainbow sprinkles, and maraschino cherries. Enjoy right away!
