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Mexican Chocolate Freeze

(1)
  0 reviews
  • 30 min prep time
  • 5 hr 30 min total time
  • 12 ingredients
  • 12 servings
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Great Mexican dessert idea! This frozen delight uses cocoa in three forms and is topped with ice-cream and liqueur.

Crust

1/2
cup margarine or butter
1
cup all-purpose flour
1/2
cup chopped blanched almonds
1/2
cup sugar
2
tablespoons unsweetened cocoa
1/4
teaspoon salt

Filling

3
cups coffee ice cream, softened
3
cups chocolate ice cream, softened
1/2
teaspoon cinnamon
1/8
teaspoon cloves

Sauce

2/3
cup hot fudge ice cream topping
2
tablespoons coffee-flavored liqueur

Steps

  • 1 Melt margarine in large skillet. Add flour and all remaining crust ingredients to butter; cook over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 cup crumbs for topping. With back of spoon, press remaining mixture firmly in bottom of ungreased 9-inch square or 11x7-inch pan. Place in freezer for 10 to 15 minutes to cool.
  • 2 Spoon coffee ice cream over cooled crust. In small bowl, combine chocolate ice cream, cinnamon and cloves; stir gently to mix. Spoon over coffee ice cream. Sprinkle with reserved crumbs. Cover; freeze 5 hours or until firm.
  • 3 In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
% Daily Value
Total Fat
31g
48%
Saturated Fat
13g
65%
Cholesterol
115mg
38%
Sodium
270mg
11%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
8%
Protein
8g
8%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1/2 Starch; 2 Fruit; 3 1/2 Other Carbohydrate; 1 Milk; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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