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Mexican Chocolate Freeze

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

530 Calories, 31g Total Fat, 8g Protein, 53g Total Carbohydrate, 38g Sugars

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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