Frozen Lady Heath Dessert
Yield
8 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
lady fingers
split |
*
|
| 1 | tablespoon |
instant coffee
|
|
| 1 | tablespoon |
water
boiling |
|
| 5 | each |
health bars
frozen |
* |
| 1 | quart |
vanilla ice cream
softened |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
creme de cacao
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
lady fingers
split |
*
|
| 15 | ml |
instant coffee
|
|
| 15 | ml |
water
boiling |
|
| 5 | each |
health bars
frozen |
* |
| 0.9 | l |
vanilla ice cream
softened |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
creme de cacao
|
Directions
Line bottom and sides of 8 inch 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.
