A few weeks ago I stumbled upon a tastebud-tantilizing dessert – the ice cream crepe. I fill it with vanilla ice cream and topped it with pureed fresh strawberries, blueberries, and raspberries.

Then I proceeded to make 14 of them and polish them off by the end of the weekend.



Can you blame me?


So I didn’t stuff all 14 crepes with vanilla ice cream that weekend.

I stuffed some with coffee ice cream!


Starbucks Java Chip ice cream, to be exact.


Oh, and I topped them with some thick, gooey, homemade chocolate fudge sauce.

Because I do everything in life excessively.



Coffee Ice Cream Crepes

6-8 crepes

1 pint coffee ice cream

Let ice cream sit out and soften for 10-15 minutes. Scoop out 1/8-1/4 of a cup and place in the middle of the crepe. Repeat with others. Freeze for 1 hour. Top with chocolate sauce.

Recipe for Homemade Chocolate Fudge Sauce.



You don’t even want to know how good this was. So, so, so good, that I think you should drop what you are doing and go make them right this instant.

I will be over soon for dessert.


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