Mexican Chocolate Freeze


  • 1/2 cup margarine or butter
  • 1 cup all-purpose flour
  • 1/2 cup chopped blanched almonds
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa
  • 1/4 teaspoon salt
  • 3 cups coffee ice cream, softened
  • 3 cups chocolate ice cream, softened
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 2/3 cup hot fudge ice cream topping
  • 2 tablespoons coffee-flavored liqueur


1 _ Melt margarine in large skillet. Add flour and all remaining crust ingredients to butter; cook over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 cup crumbs for topping. With back of spoon, press remaining mixture firmly in bottom of ungreased 9-inch square or 11x7-inch pan. Place in freezer for 10 to 15 minutes to cool.

2 _ Spoon coffee ice cream over cooled crust. In small bowl, combine chocolate ice cream, cinnamon and cloves; stir gently to mix. Spoon over coffee ice cream. Sprinkle with reserved crumbs. Cover; freeze 5 hours or until firm.

3 _ In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings.