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Mexican Chocolate Freeze

Mexican Chocolate Freeze
  • Prep 30 min
  • Total 5 hr 30 min
  • Ingredients 12
  • Servings 12
Great Mexican dessert idea! This frozen delight uses cocoa in three forms and is topped with ice-cream and liqueur.
Updated July 6, 2010

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

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 Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
13g
65%
Cholesterol
115mg
38%
Sodium
270mg
11%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
8%
Sugars
38g
Protein
8g
% 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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