This post is sponsored by Nestle. All comments and opinions are my own.
Did you stock up on delicious Häagen-Dazs® Ice Cream during the BOGO sale last week? Obviously you can enjoy that amazing rich and creamy ice cream right from the carton…but, it is also amazing in lots of different recipes. When you are hankering for something extra special, why not try this recipe for Mexican Hot Chocolate Ice Cream Sandwiches?!
Chocolate, cinnamon and caramel…oh my! Is your mouth watering yet?
If you don’t happen to have any Häagen-Dazs® on hand, just visit the frozen aisle at your local Publix and grab a tub of the Dulce de Leche Ice Cream and a few additional ingredients and you can serve up an amazing treat this weekend.
For more than 50 years, the folks at Häagen-Dazs® have been crafting the perfect flavors and creamiest textures using only the finest ingredients. It’s what has set the Häagen-Dazs® brand apart.
- 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.
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