A few weeks ago I discovered a delightful dessert—the ice cream crepe. I filled mine with vanilla ice cream and topped it with a puree of fresh strawberries, blueberries, and raspberries.
Then I proceeded to make 14 of them and eat them all over the weekend.
Can you blame me?
I didn’t stuff every single crepe with vanilla. A few were filled with coffee ice cream.
Starbucks Java Chip, to be exact.
I finished them with thick, gooey homemade chocolate fudge sauce—because I tend to go all out.
Coffee Ice Cream Crepes
Makes 6–8 crepes
Ingredients:
1 pint coffee ice cream
Directions:
Let the ice cream soften at room temperature for 10–15 minutes. Scoop about 1/8–1/4 cup into the center of each crepe, fold or roll the crepe, and place on a baking sheet. Freeze the assembled crepes for 1 hour to firm up, then drizzle with chocolate sauce just before serving.
Use your favorite chocolate sauce or make a homemade chocolate fudge sauce for best results.
This was unbelievably good—so good that I recommend you stop what you’re doing and make some right away. I’ll be over soon for dessert.
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