Irish Coffee Sundae Recipe

Coffee: Strong brewed coffee, cooled, to provide a robust flavor base.

Irish whiskey: Adds a smooth, warming kick to the dessert.

Brown sugar: Sweetens the coffee mixture with a rich, molasses-like flavor.

Vegan vanilla ice cream: A creamy, dairy-free alternative to traditional ice cream.

Coconut whipped cream: A light and airy topping made from coconut milk, perfect for a vegan dessert.

Chocolate shavings: Optional garnish that adds a touch of decadence and texture.

To enhance the flavor of your coffee mixture, consider using freshly brewed coffee that has been allowed to cool to room temperature. This ensures a more robust and aromatic base for your Irish Coffee Sundae. Additionally, when dissolving the brown sugar in the coffee and whiskey mixture, make sure to stir thoroughly until the sugar is completely dissolved to avoid any grainy texture. For an extra touch of elegance, chill your serving glasses in the freezer for about 10 minutes before assembling the sundae; this will help keep the vegan vanilla ice cream from melting too quickly when the coffee mixture is poured over it.

• irish whiskey - Substitute with non-alcoholic whiskey-flavored syrup: This provides the whiskey flavor without the alcohol, maintaining the vegan and non-alcoholic nature of the dish.

• brown sugar - Substitute with coconut sugar: Coconut sugar is a vegan-friendly sweetener that has a similar caramel-like flavor to brown sugar.

• vegan vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a creamy, vegan alternative that works well in desserts.

• coconut whipped cream - Substitute with aquafaba whipped cream: Aquafaba (the liquid from a can of chickpeas) can be whipped into a light and airy cream, making it a great vegan substitute.

• chocolate shavings - Substitute with cacao nibs: Cacao nibs are a vegan-friendly option that adds a rich, chocolatey crunch without any dairy.

• To keep your Irish Coffee Sundae fresh and delightful, store any leftover vegan vanilla ice cream in an airtight container in the freezer. This will prevent it from absorbing any unwanted odors and maintain its creamy texture.

• If you have extra coconut whipped cream, transfer it to a sealed container and refrigerate. It should stay fresh for up to 5 days. Give it a gentle stir before using to restore its fluffy consistency.

• The coffee mixture can be stored in a glass jar or any airtight container in the refrigerator. It will keep its robust flavor for up to a week. Just give it a quick stir before using to ensure the brown sugar is well mixed.

• For a make-ahead option, you can pre-scoop the vegan vanilla ice cream into serving glasses and place them back in the freezer. This way, when you're ready to serve, you can simply pour the coffee mixture over the ice cream and top with coconut whipped cream.

• If you want to freeze the entire Irish Coffee Sundae, assemble the dessert in a freezer-safe container. Cover it tightly with plastic wrap or a lid. When you're ready to enjoy, let it sit at room temperature for a few minutes to soften slightly before serving.

• To maintain the best texture and flavor, avoid refreezing the Irish Coffee Sundae once it has been thawed. Instead, portion out only what you plan to eat and keep the rest frozen.

• For an extra touch of indulgence, store some chocolate shavings in a small container in the refrigerator. This will keep them from melting and ensure they are ready to sprinkle over your sundae whenever the craving strikes.

• First, let's address the elephant in the room: ice cream and reheating don't usually mix. But fear not, for we have some creative solutions to enjoy your leftover Irish Coffee Sundae.

• If you have leftover coffee mixture, store it separately in an airtight container in the fridge. When you're ready to enjoy it again, gently reheat it on the stove over low heat or in the microwave in short bursts. Aim for warm, not hot, to preserve the flavors.

• For the vegan vanilla ice cream, it's best to scoop it fresh when you're ready to serve. If you must store leftover sundaes, keep them in the freezer in an airtight container. When ready to eat, let them sit at room temperature for a few minutes to soften slightly.

• The coconut whipped cream can be stored in the fridge. Give it a quick whisk before using it again to restore its fluffy texture.

• To reassemble, scoop fresh or slightly softened vegan vanilla ice cream into serving glasses. Pour the gently reheated coffee mixture over the ice cream.

• Top with the stored coconut whipped cream and sprinkle with chocolate shavings if desired. Enjoy your rejuvenated Irish Coffee Sundae!

• Bowl: Used to mix the coffee, whiskey, and brown sugar until the sugar dissolves.

• Spoon: Handy for stirring the coffee mixture and scooping the ice cream.

• Ice cream scoop: Essential for scooping the vegan vanilla ice cream into serving glasses.

• Serving glasses: Used to present the sundae in an appealing manner.

• Measuring cups: Necessary for accurately measuring the coffee, whiskey, and brown sugar.

• Measuring spoons: Useful for measuring the brown sugar and chocolate shavings.

• Whisk: Helps in thoroughly mixing the coffee, whiskey, and brown sugar.

• Grater: Needed if you choose to add chocolate shavings as a topping.

• Spatula: Useful for spreading the coconut whipped cream evenly on top of the sundae.

Prepare the coffee mixture ahead: Brew the coffee and mix it with whiskey and brown sugar in advance. Store it in the fridge to save time when assembling.

Use pre-made coconut whipped cream: Opt for store-bought coconut whipped cream to cut down on preparation time.

Pre-scoop the ice cream: Scoop the vegan vanilla ice cream into serving glasses and keep them in the freezer until ready to serve.

Garnish in advance: Prepare the chocolate shavings ahead of time and store them in an airtight container.