Belgian Iced Coffee Cream (Café Liegeois)

Belgian Iced Coffee Cream (Café Liegeois)

Espresso, chocolate and ice cream in one dessert – need I say more? Just 5 minutes or less to make this yummy Belgian Iced Coffee Cream!


  • 8 scoops of Vanilla Ice Cream, softened slightly (not thawed)
  • 2-3 shots of strong and unsweetened Espresso, divided
  • 8 Tablespoons of heavy or double whipping cream
  • 4 Tablespoons of Chocolate sauce (homemade or store-bought)
  • 1 (70 %) dark Chocolate bar (for garnish, optional)



  1. Chill 4 small glasses or bowls in the freezer while readying the other ingredients.
  2. Divide the ice cream (2 scoops each) into the 4 glasses or bowls.
  3. Pour over equal amounts of espresso on each bowl (depending on how strong you want it – between 1-2 teaspoons is suggested or to taste.) Follow it with the chocolate sauce and the heavy cream, evenly dividing the cream and chocolate sauce among the bowls.
  4. Mix by hand or use an immersion blender. If it looks quite soft, simply place in the freezer for 10 minutes or so to harden a little or you can enjoy it right away! Garnish with chocolate shavings just before serving, if desired.

Yield: 4 Servings
Prep Time: 5 Minutes
Cooking Time: 0 Minutes
Total Time: 5 Minutes




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