Great Mexican dessert idea! This frozen delight uses cocoa in three forms and is topped with ice-cream and liqueur.
Mexican Chocolate Freeze
- Prep Time 30 min
- Total 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
Instructions
-
Step1Melt 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.
-
Step2Spoon 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.
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Step3In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings.
Nutrition
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;
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