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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (188g) Recipe makes 4 servings |
||
| Calories 513 | ||
| Calories from Fat 260 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.9g | 44% | |
| Saturated Fat 11.0g | 54% | |
| Monounsaturated Fat 13.1g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 284mg | 11% | |
| Potassium 439mg | 12% | |
| Total Carbohydrate 58.3g | 19% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 40.0g | ||
| Protein 9.5g | 18% | |
Mexican Chocolate Ice Cream Sandwich
Recipe #379830 |
10 min |
10 min prep |
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SERVES 4 , 4 sandwiches
Ingredients
- 1 quart vanilla ice cream
- 1/2 cup dark chocolate chipotle hazelnuts
- 8 cinnamon graham crackers
Directions
1
Soften ice cream while you chop hazelnuts; place large scoop of ice cream on top of graham cracker & cover w/another to form a sandwich. Roll the edges in the chopped hazelnuts so that they stick to the ice cream.2
Serve immediately or wrap tightly in plastic wrap & freeze until ready to serve.
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- Course > Desserts > Frozen
- Main Ingredient > Chocolate
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- Preparation > Time to Make > < 15 mins
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- Preparation > Simple > 3 or Less Steps
- Preparation > Technique > No Cook
- Dietary > Vegetarian
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