1 pint vanilla bean ice cream
1 pint fresh raspberries, cold
4 oz. freshly brewed espresso (equivalent of 4 shots)
1/2 recipe Vanilla Caramel Sauce
1/4 cup crushed hazelnuts
4 glass ramekins or sundae cups
Construct these sundaes immediately before serving-the ice cream melts quickly!
In each ramekin, place 1 scoop (about a 1/2 cup) of ice cream. Top with berries. Pour 1 shot of espresso over each sundae, and spoon caramel sauce over. Sprinkle with hazelnuts, and serve.
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