Mexican Chocolate Freeze

Great Mexican dessert idea! This frozen delight uses cocoa in three forms and is topped with ice-cream and liqueur.

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

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
  • 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
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    13g,
    13%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    2g
    2%
      Sugars
    38g
    38%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    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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