Espresso, chocolate and ice cream combined into a single dessert—need I say more? In under five minutes you can prepare this delightful Belgian Iced Coffee Cream (Café Liegeois). It’s a refreshing, easy summer dessert perfect for casual entertaining.

We love European food and desserts, and Café Liegeois is a classic that highlights bold coffee flavor with chocolate and cream. This version is simple, flexible, and easy to adapt to taste. Below I share the ingredients and my straightforward method so you can make it at home quickly.

Key to this dessert is a strong espresso. If you don’t have an espresso machine, use a concentrated brewed coffee or instant espresso to get that pronounced coffee taste. For a family-friendly version, I use chocolate sauce instead of liqueur so kids can enjoy it too.

Use quality vanilla ice cream, heavy or double cream, and a good chocolate sauce. The recipe is deliberately flexible: adjust the espresso amount for a milder or stronger coffee flavor, and vary the chocolate to your preference. If you like, finish with chocolate shavings or a piece of dark chocolate for garnish.

Softening the ice cream slightly makes mixing easier. You can stir by hand, use an immersion blender for a smoother texture, or briefly churn the mixture again in an ice cream maker if you prefer a firmer, scoopable result. Serve immediately for a soft, creamy treat or chill briefly to firm it up.

Belgian Iced Coffee Cream (Café Liegeois)

By: Manila Spoon

August 3, 2015

Ingredients

• 8 scoops vanilla ice cream, softened slightly (not fully melted)
• 2–3 shots strong, unsweetened espresso, divided
• 8 tablespoons heavy or double whipping cream
• 4 tablespoons chocolate sauce (homemade or store-bought)
• 1 (70%) dark chocolate bar, for garnish (optional)

Instructions

1. Place four small glasses or bowls in the freezer to chill while you prepare the ingredients.
2. Divide the ice cream into the four glasses (about 2 scoops each).
3. Pour equal amounts of espresso over each portion. Adjust between 1–2 teaspoons per serving or to taste for a stronger or milder coffee flavor.
4. Add chocolate sauce and heavy cream, dividing them evenly among the glasses.
5. Mix each serving by hand or with an immersion blender until combined. If the mixture is too soft, freeze for 10 minutes to firm it up, or enjoy immediately for a softer texture. Garnish with chocolate shavings if desired.

Yield: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes

This dessert is ideal for coffee lovers and anyone who appreciates a quick, indulgent treat. It’s easy to scale and customize—use your favorite ice cream or top with nuts, whipped cream, or a drizzle of extra chocolate. Enjoy!

If you try this recipe, we’d love to hear your feedback. Share your comments and any variations you liked. Enjoy making this easy Belgian Iced Coffee Cream at home!