Mexican Hot Chocolate Ice Cream SandwichesIcon of a printer
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Dulce de Leche Ice Cream
1 ½ cup all purpose flour
¼ cup dutch processed cocoa
1 teaspoon cinnamon
½ teaspoon salt
¼ 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 oz semi-sweet chocolate, chopped
½ cup turbinado sugar
1 carton Häagen-Dazs Dulce de Leche Ice Cream
Crushed cinnamon candies (optional)
Preheat oven to 325 degrees.
Combine flour, cocoa, salt, cayenne, cinnamon, and baking powder. Set aside.
Mix butter with brown sugar and beat on medium high until light and fluffy, about 3 minutes.
Beat in egg and vanilla until well combined. Reduce speed to low and add dry mixture. Stir in chocolate.
Scoop 2oz balls of dough, flatten slightly and coat with turbinado sugar.
Bake for 9-11 minute or until surface cracks slightly. Allow to cool.
Slice the pint of Dulce de Leche horizontally, remove cardboard and place the round disks between cooled cookies.
Roll the outside of the sandwiches in the crushed cinnamon candy if desired.