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

Oxmoor House
Prep time 11 mins
Other time 20 mins
Yield 6 servings (serving size: 1/2 cup ice cream, 1 tablespoon whipped topping, and about 3/4 ounce chocolate bark)
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.


  • 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)

Nutrition 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

How to Make It

  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.

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