Give Vanilla Ice Cream A Rich, Cafe-Inspired Upgrade With A Drizzle Of This Syrup

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Whether you're scooping our favorite vanilla ice cream brand (Häagen-Dazs) or scraping the bottom of the barrel with our choice for the worst store-bought stuff (Mayfield Creamery), adorning it with sauces, syrups, and other swirlable enhancements like hot fudge and caramel is one of the easiest — not to mention most classic — ways to dress it up. That's what makes coffee syrup such a revelation; it's a less expected yet equally tasty topping. After all, coffee and vanilla are a long-reigning confectionery couple, from the hint of vanilla in the ladyfingers that line espresso-soaked tiramisu, to the filling of chocolate truffles, and, of course, the ice cream in an affogato. In fact, drizzling or dousing vanilla ice cream in coffee syrup gets you pretty close to the famed Italian coffee preparation without an espresso machine. (And it's also great absent all that context.)

Coffee syrup is typically a combination of strong brewed coffee and sugar, heated and often reduced to achieve a slightly more viscous consistency. You can make it almost as easily as simple syrup at home or, of course, buy products like Autocrat, Eclipse, and Coffee Time syrups or Fox's U-Bet Coffee Syrup online or at the grocery store. Perhaps because they both start as beans, marrying coffee and vanilla via syrup and ice cream accentuates each ingredient's caramelly, somewhat nutty, occasionally fruity notes, which coalesce into a new, wholly unique taste you'll want to return to again and again. In fact, you might return so much you start seeking further upgrades. Luckily, there are plenty of ways to build on this intriguing flavor combination.

Vanilla ice cream with coffee syrup is sweet. (It's a dessert, after all.) But this sweetness is an opportunity to bring back some of coffee's balancing bitterness. Some dark chocolate-covered espresso beans, which, like coffee syrup, are easy to make at home, will do just that while also staying on theme. Even a handful of decently dark chocolate chips, chunks, or shavings can still manage to add depth to vanilla ice cream with coffee syrup.

Lemon zest also plays well with coffee and vanilla, both together and separately. Consider the way espresso is often served with a twist of citrus rind for its complementary aromatics, while vanilla can bring out lemon's floral notes. Plus, the sugar in both the ice cream and the coffee syrup will be more than enough to tamp down any sourness.

Crushed nuts are another great pairing with coffee and vanilla, as many varieties share nuances that boost both flavors. Hazelnuts and almonds are elegant options, but you can try out other kinds (hello macadamia and pistachio) or mix and match to find your favorite. A drizzle of coffee syrup shows exactly why vanilla ice cream isn't as vanilla as you might think.