CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Ice cream |
10 |
Servings |
INGREDIENTS
18 |
|
To 24 ladyfingers, split |
1 |
T |
Instant coffee |
1 |
T |
Water, boiling |
5 |
|
1.4oz Heath Bars, frozen |
1 |
qt |
Vanilla ice cream, softened |
1 |
c |
Whipping cream |
2 |
T |
Cream de cacao |
INSTRUCTIONS
Line bottom and sides of 8" springform pan with ladyfingers, cutting
to fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful
not to smash. Combine with coffee and softened ice cream. Spoon
mixture into pan and freeze until firm. Whip cream with cream de cacao
until stiff. Spread over frozen ice cream mixture. Crush remaining
candy bar and sprinkle over whipped cream layer. Cover with foil and
freeze until firm. Cut into wedges to serve. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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