New York Times

Iced Coffee Sundaes

This ice cream sundae is born of both Vietnamese cà phê sữa đá, or dark roast coffee dripped over condensed milk, and Italian affogato, or espresso poured over ice cream. Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It’s a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.