1 pt. coffee ice cream
5-6 chunks of peanut brittle
1 jar gourmet fudge or chocolate sauce
2-3 oz. kahlua or coffee liqueur
Cream
Fresh raspberries, optional

The day ahead, scoop out large scoops of ice cream and freeze on a plate. Meanwhile, break up the brittle and place in a food processor fitted with the metal blade and pulse to chop (or, by hand, place in double plastic bags and pound to crush with a rolling pin). Roll the frozen ice cream in brittle to coat and reserve extra brittle for garnish. Return to freezer until ready to serve.

Put sauce in a saucepan with liqueur of choice and heat over medium heat, stirring constantly. Add enough cream to make a medium thin sauce. Cover and leave in the saucepan. To serve, pool the sauce on each plate and top with an ice cream ball. Top with additional brittle and garnish with fresh raspberries.