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Mexican Hot Chocolate Ice Cream Sandwiches

Frozen hot chocolate and caramel come together to create a delicious dessert with just the right amount of spicy.


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Active Time

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30 Minutes

Inactive Time

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15 Minutes

Total Time

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45 Minutes


1 carton Häagen-Dazs® Dulce de Leche Ice Cream

1-1/2 cup all purpose flour

1/4 cup dutch processed cocoa

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon cayenne

1 teaspoon baking soda

1 stick butter, room temperature

1 cup dark brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

12 ounces semi-sweet chocolate, chopped

1/2 cup turbinado sugar

Crushed cinnamon candies (optional)


Step 1

Preheat oven to 325F. Combine flour, cocoa, salt, cayenne, cinnamon, and baking powder. Set aside.


Step 2

Mix butter with brown sugar and beat on medium high until light and fluffy (about 3 minutes). Beat in egg and vanilla until well mixed. Reduce speed to low and add dry mixture. Stir in chocolate.


Step 3

Scoop 2 ounce balls of dough, flatten slightly, and coat with turbinado sugar. Bake for 9-11 minutes or until surface cracks slightly. Allow to cool.


Step 4

Slice the pint of Dulce de Leche horizontally, remove cardboard, and place the round discs between cooled cookies.


Step 5

Roll the outside of the sandwiches in the crushed cinnamon candy if desired.