YIELD: 12 sundaes
PORTION: 1 sundae
½ c. Hot Water
1 c. Instant Espresso Powder
2-1/4 c. Espresso Fudge, prepared per below recipe
36 4-oz. scoops Coffee Ice Cream
36 Donut Holes, glazed, skewered in sets of 3
36 Donut Holes, chocolate, skewered in sets of 3
84 Chocolate-Covered Espresso Beans
Espresso Fudge: Bring water to a boil and remove from heat. Add instant espresso to water and mix to form a smooth paste. Add Mellocream to paste and mix until well combined. Refrigerate until ready to use.
Swirl 3 tbsp. espresso fudge inside of sundae bowl. Place in freezer until ready to use.
Place 3 scoops coffee ice cream into sundae bowl. Top with 1/2 c. Reddi-wip® and drizzle with 1/4 c. Caramel Fudge.
Place one each of donut hole skewers into ice cream sundae. Garnish with 7 chocolate-covered espresso beans.