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Add a photoA MARRIAGE OF COFFEE AND CHOCOLATE FLAVORS KISSES A CRUNCHY CHOCOLATE WAFER AND GINGERSNAP COOKIE CENTER ..SO VERY EASY TO PREPARE.....
Ingredients
- 1 pint good coffee ice cream
- 4 chocolate wafer cookies
- coarsely chopped
- 1 pint good chocolate ice cream
- 4 gingersnap cookies coarsely chopped
- 1/4 cup heavy cream, whipped stiffly with 3/4 tbls sugar
- Cinnamon
Directions
- Evenly cover the bottom of 2 8-ounce ramekins with a layer of chocolate ice cream
- Sprinkle a layer of chocolate wafer crumbs over the ice cream
- and press down with the back of a spoon
- Sprinkle gingersnap crumbs on top
- and add a second layer of coffee ice cream pressing down with the back of the spoon
- Cover ramekins with foil and freeze for 5 hours or over night
- Whip the cream with the sugar
- To serve the tortes run a knife dipped in hot water around the inside of the ramekins.
- Invert the tortes onto a plate.
- Spoon whipped cream on top and sprinkle with cinnamon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 2 servings | |
| Calories 447 | |
| Calories from Fat 204 | 46% |
| Total Fat 23.15g | 29% |
| Saturated Fat 13.28g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 267mg | 11% |
| Potassium 414mg | 12% |
| Total Carbs 57.1g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 39.84g | 27% |
| Protein 6.9g | 11% |
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