Mexican Chocolate Freeze

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  • 30 min prep time
  • 5 hr 30 min total time
  • 12 ingredients
  • 12 servings

Ingredients

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

Directions

  1. 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. 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. 3 In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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