Coffee Ice-Cream Sundae with Dark Chocolate-Sea Salt Almond Bark

Coffee Ice-Cream Sundae with Dark Chocolate-Sea Salt Almond Bark Recipe
Oxmoor House
Savor the best of both salty and sweet in this surprising combination of sea salt and chocolate bark. When paired with coffee ice cream, this must-try dessert recipe is utterly delightful.

Yield:

6 servings (serving size: 1/2 cup ice cream, 1 tablespoon whipped topping, and about 3/4 ounce chocolate bark)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Other: 20 Minutes

Nutritional Information

Calories 322
Caloriesfromfat 0.0 %
Fat 14.2 g
Satfat 7.6 g
Monofat 2.9 g
Polyfat 2.7 g
Protein 7 g
Carbohydrate 43 g
Fiber 0.8 g
Cholesterol 2 mg
Iron 0.5 mg
Sodium 281 mg
Calcium 19 mg

Ingredients

1/2 cup bittersweet chocolate chips (such as Ghirardelli)
1/4 cup whole natural almonds, chopped and toasted
1/2 teaspoon coarse sea salt
3 cups coffee light ice cream (such as Edy's)
6 tablespoons refrigerated canned fat-free whipped topping (such as Reddi-wip)

Preparation

1. Place chocolate chips in a microwave-safe 1-cup glass measure. Microwave at HIGH 1 1/2 minutes or until chocolate melts, stirring after 1 minute. Add almonds, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with wax paper; sprinkle evenly with sea salt. Freeze 20 minutes. Break into pieces.

2. Spoon 1/2 cup ice cream into each of 6 individual serving bowls; top each serving with whipped topping and broken bark pieces.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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