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Ingredientes
- 2 pkt ladyfingers - (3 ounce ea)
- 2 Tbsp. instant coffee granules
- 1/4 c. warm water
- 6 x toffee candy bars - (1.4 ounce ea) divided
- 1/2 gal vanilla ice cream see * Note, softened
- 3 Tbsp. coffee liqueur (optional)
- 1 ct frzn whipped topping - (8 ounce) thawed
Direcciones
- * Note: One-half gallon coffee ice cream may be substituted for vanilla ice cream; omit coffee granules and water.
- Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers.
- Combine coffee and 1/4 c. warm water in a small bowl, stirring till dissolved; let cold completely.
- Chop 5 candy bars into small pcs. Stir minced candy and coffee into ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze 8 hrs.
- Stir liqueur into whipped topping, if you like. Dollop around edge of ice-cream mix. Chop remaining candy bar, and sprinkle proportionately over top. Let stand 30 min before serving.
- This recipe yields 8 servings.
- Comments: For testing purposes only, we used Skor candy bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 8 servings | |
| Calories 425 | |
| Calories from Fat 202 | 48% |
| Total Fat 22.46g | 28% |
| Saturated Fat 13.54g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 202mg | 8% |
| Potassium 307mg | 9% |
| Total Carbs 49.49g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 43.66g | 29% |
| Protein 5.77g | 9% |
