Three of the most popular flavours – coffee, chocolate and toffee – combine in this easy dessert that's great to have tucked away in the freezer for last-minute guests.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2002
MethodRemove ice cream from freezer and let soften at room temperature.
Meanwhile, line 8-inch (2 L) square metal cake pan with plastic wrap, leaving enough overhang for handles.
In bowl, stir chocolate crumbs with butter; press onto bottom of pan. Freeze for 10 minutes.
Spread half of the ice cream over crumb mixture; sprinkle with chopped chocolate bars. Spread with remaining ice cream. Freeze until firm, about 3 hours. (Make-ahead: Place plastic wrap directly on surface; wrap in heavy-duty foil and freeze for up to 1 week.)
Using plastic wrap handles, remove from pan; cut into 6 pieces. Serve each drizzled with chocolate sauce.
Nutritional facts Per serving: about
- Sodium 455 mg
- Protein 8 g
- Calories 611.0
- Total fat 33 g
- Cholesterol 52 mg
- Saturated fat 13 g
- Total carbohydrate 76 g
- Iron 17.0
- Folate 8.0
- Calcium 14.0
- Vitamin A 20.0
- Vitamin C 2.0