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

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

More From Oxmoor House

Recipe Time

Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 0.0%
  • Fat: 14.2g
  • Saturated fat: 7.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.7g
  • Protein: 7g
  • Carbohydrate: 43g
  • Fiber: 0.8g
  • Cholesterol: 2mg
  • Iron: 0.5mg
  • Sodium: 281mg
  • Calcium: 19mg

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. 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. 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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