0 (0)

Category: Desserts

Ice cream with Kahlua

Esperanza Diaz has a problem with her chipotle chicken. Whenever she makes it, something goes wrong. Sometimes she puts in too much cream, sometimes she forgets the onions and sometimes she doesn't remember to remove the chile seeds. "I can ... Read more

Total time: 5 minutes | Serves 2
  • 1 teaspoon butter
  • 2 tablespoons slivered almonds
  • 2 scoops vanilla ice cream
  • 2 tablespoons Kahlua

Step 1Melt butter in small skillet over medium-low heat. Add almonds and cook, stirring, until lightly browned, 4 to 5 minutes.

Step 2Spoon each scoop ice cream into wide dessert glass with footed bottom. Top each scoop with 1 tablespoon Kahlua and 1 tablespoon nuts.

Each serving:
217 calories; 70 mg sodium; 30 mg cholesterol; 13 grams fat; 15 grams carbohydrates; 4 grams protein; 0.20 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Pumpkin pie with bacon and bourbon crust
Graham cracker chewy bars
Modern mincemeat tarts
Cornmeal buckle with plums