Mexican Chocolate Ice Cream Sandwiches
My neighbor cries with glee when I share this classic dessert on summer nights. These ice cream sandwiches are a delightful departure from the norm when you swap in Mexican chocolate for regular chocolate […]
My neighbor cries with glee when I share this classic dessert on summer nights. These ice cream sandwiches are a delightful departure from the norm when you swap in Mexican chocolate for regular chocolate chips. Found in the International Food aisle (or online), Mexican chocolate has a hint of cinnamon which is delicious paired with vanilla ice cream for a cool, summer treat. Plan ahead and make this dough the night before you want to serve; it is crucial this dough chills in the fridge at least 4 hours or overnight otherwise the cookies will spread too much. This recipe makes approximately 24 cookies or 12 ice cream sandwiches.
1 1/2 cup (3 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
3 cups Better Batter Gluten-Free Flour
1 1/2 tsp baking soda
1/2 tsp salt
3 tablets (3.15 oz. each) Nestle Abuelita or Ibarra chocolate, finely chopped