Directions
Step 1
Preheat oven to 325F. Combine flour, cocoa, salt, cayenne, cinnamon, and baking powder. Set aside.
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.
Servings
Difficulty
Easy
Active Time
30 Minutes
Inactive Time
15 Minutes
Total Time
45 Minutes
Ingredients
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 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.
