Celebrating Cinco de Mayo:
Mexican Chocolate Freeze

Here’s another fun treat for your kids to make for the fiesta celebration! Perfect for after a energetic round of piñata smashing, Mexican trivia, and a dinner of spicy Mexican food.

Ingredients:

CRUST:
½ cup margarine or butter
1 cup all purpose flour
½ cup chopped, blanched almonds
½ cup sugar
2 T. Unsweetened cocoa
¼ t. salt

FILLING:
3 cups coffee ice cream, softened
3 cups chocolate ice cream, softened
½ t. cinnamon
1/8 t. cloves

SAUCE:
2/3 cup hot fudge ice cream topping
2 T. coffee-flavored liqueur (optional)

Directions:

1. Melt margarine in a large skillet. Lightly spoon flour into measure cup; level off. Ad flour and all remaining crust ingredients to butter; cover over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly.

2. Reserve ¾ cup crumbs for topping. With back of spoon, press remaining mixture firmly in the bottom of a nine inch square or 11-inch by 7-inch pan. Place in freezer for 10 to 15 minutes to cool.

3. Spoon coffee ice cream over cooled crust.

4. In a small bowl, combine chocolate ice cream, cinnamon, and cloves; stir gently to mix. Spoon over coffee ice cream.

5. Sprinkle with reserved crumbs.

6. Cover and freeze for about five hours, or until firm.

7. To serve, in a small saucepan, combine ice cream topping and liqueur (if desired). Heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings.



Yield: approximately 12 servings.

Variation: You may want to try chocolate chip ice cream instead of just plain chocolate.


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