Kahlua drenched brownies and vanilla ice cream

Having a slice of cake or a piece of brownie with a scoop of ice cream isn’t anything unusual. But drenching chopped brownies in Kahlua, drizzling caramel syrup over them, then sandwiching them between layers of ice cream is a bit out of the ordinary. Just trust me when I say that this is delicious — the perfect dessert for a grown-up dinner party.

The brownies I used were ones I baked last night. Butterscotch brownies with slivered almonds and chocolate fudge brownies with walnuts. You may use store-bought if you like but remember to chill them before cutting.

If you wish to serve this dessert to minors, substitute coffee for the Kahlua.

Serves two.

Ingredients:

2 to 3 butterscotch brownies (preferably with lots of nuts), well chilled
2 to 3 chocolate fudge brownies(preferably with lots of nuts), well chilled
2 tbsps. of Kahlua
4 tbsps. of caramel syrup (store-bought)
2 c. of vanilla ice cream

Roughly chop the brownies or cut into small cubes. Separate the brownies in two bowls.

Drizzle 1 tbsp. of Kahlua over each bowl of brownies. Swirl to make sure that every piece gets a little Kahlua.

Spoon two to three tablespoonfuls of vanilla ice cream into dessert glasses. Press the ice cream into the bottom to make a good base.

Divide half of the butterscotch and chocolate fudge brownies between the two dessert glasses.

Drizzle the caramel over and around the brownies.

Cover the brownies with more vanilla ice cream.

Top with the remaining brownies.

Then, forget your diet for a while. Just enjoy.

For homemade ice cream, I use the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker.