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Ingredientes
- 10 ounce almond macaroon cookies, crushed (2 c. crumbs)
- 1 pt. chocolate ice cream, softened
- 1 pt. coffee ice cream, softened
- 8 ounce almond roca candy or possibly buttercrunch candy, coarsely minced
- 6 T unsalted butter
- 2/3 c. granulated sugar
- 2/3 c. firmly packed dark brown sugar
- 1 c. unsweetened cocoa pwdr
- 2/3 c. heavy cream
- 1/8 teaspoon salt
Direcciones
- Sprinkle half of the cookie crumbs over bottom of 8x3 inch springform pan. Spread chocolate ice cream in even layer over crumbs. Freeze well.Drizzle evenly with half the fudge sauce. Sprinkle with remaining cookies. Top with an even layer of coffee ice cream. Freeze till hard. Drizzle 3/4 of remaining sauce over top, sprinkle with candy. Drizzle with remaining sauce. Cover with foil. Freeze till ready to serve. Remove from freezer 15 min before serving. Remove sides of pan and transfer to serving plate. Pipe whipped cream around bottom if you like.
- Put together:
- Put together in medium size saucepan. Cook over medium heat, stirring constantly till sugar melts and sauce is smooth. Serve warm. Store tightly covered in refrigerator up to 1 month. Reheat over hot water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 99 | 32% |
| Total Fat 11.21g | 14% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 71mg | 3% |
| Potassium 115mg | 3% |
| Total Carbs 50.23g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 42.82g | 29% |
| Protein 3.51g | 6% |
