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