Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 10 ounce almond macaroon cookies, crushed (2 c. crumbs)
- 1 pt. chocolate ice cream, softened
- Bittersweet Fudge Sauce (recipe follows)
- 1 pt. coffee ice cream, softened
- 8 ounce Almond Roca candy or possibly buttercrunch candy, coarsely minced
Direcciones
- Sprinkle half the cookie crumbs evenly over bottom of 8 x 3 inch spring-form pan. Spread chocolate ice cream in even layer over crumbs. Freeze till hard. Drizzle evenly with half the Fudge Sauce. Sprinkle with remaining cookie crumbs. 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 rosettes around bottom, if you wish.
- Bittersweet Fudge Sauce: Put together 6 tbsp unsalted butter, 2/3 cup granulated sugar, 2/3 cup firmly packed dark brown sugar, 1 cup unsweetened cocoa pwdr, 2/3 cup heavy cream, and 1/8 tsp salt in medium-size saucepan. Cook over medium heat, stirring constantly, till butter melts. Reduce heat to low; cook, stirring constantly, till sugar melts and sauce is smooth. Serve warm. Store tightly covered in refrigerator up to 1 month. Reheat over hot water.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 2 servings | |
| Calories 285 | |
| Calories from Fat 128 | 45% |
| Total Fat 14.52g | 18% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 100mg | 4% |
| Potassium 329mg | 9% |
| Total Carbs 37.22g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 33.48g | 22% |
| Protein 5.02g | 8% |
