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Meal Type

Cuisine

Toffee Coffee Chocolate Dessert

Featured in the Honolulu Star-Bulletin on June 17, 2009.

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Ingredients:

Toffee Coffee Chocolate Dessert

  • 2 cups crushed chocolate wafers
  • 1 quart chocolate ice cream, softened
  • 2 cans (5.5 ounces each) chocolate syrup (such as Hershey's)
  • 1 quart coffee ice cream, softened
  • 7 (1 1/16 ounces each) English toffee chocolate bars, crushed (such as SKOR)

Directions:

  1. Press half of the cookie crumbs into an 8-inch springform pan.
  2. Spread chocolate ice cream over crumbs.
  3. Drizzle with 1/2 can of the chocolate syrup.
  4. Sprinkle with remaining cookie crumbs.
  5. Spread with coffee ice cream.
  6. Drizzle with remaining 1/2 can chocolate syrup.
  7. Top with crushed candy.
  8. Cover with foil.
  9. Freeze until firm, about 24 hours.
  10. Remove from freezer about 10 minutes before serving.
  11. Serve with remaining can of chocolate syrup.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
650 calories, 29 g fat, 16 g saturated fat, 60 mg cholesterol, 350 mg sodium, 93 g carbohydrate, 2 g fiber, 75 g sugar, 9 g protein

Approximate Nutrient Analysis per serving based on premium ice cream:
900 calories, 49 g fat, 276 g saturated fat, 250 mg cholesterol, 450 mg sodium, 104 g carbohydrate, 2 g fiber, 86 g sugar, 46 g protein

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