November 12, 2024

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 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.

Mexican Chocolate Ice Cream Sandwiches

Ingredients

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

Instructions

Chop. Using a serrated knife, finely chop Mexican chocolate tablets into small pieces. Don’t pulverize or powder – small chunks are yummy in the cookie dough. In the bowl of a stand mixer combine butter and sugars, beat well. Add eggs and mix to incorporate. Add flour, baking soda, and salt and blend together. Stir in chopped chocolate. Cover and chill dough at least 4 hours or overnight.

Preheat. When ready to bake, preheat oven to 375 degrees. Line two cookie sheets with parchment and scoop dough into balls just larger than the size of a golf ball. Arrange six dough balls on a cookie sheet, being careful not to overcrowd. Hold remaining dough in the fridge until ready to bake so dough doesn’t soften much.

Bake 8-9 minutes, rotating half way through. Cookies will be slightly puffed and just starting to brown on top. Cool 2-3 minutes on cookie sheet before removing to a wire rack to cool completely.

To assemble ice cream sandwiches, put a small scoop of barely softened ice cream between two cookies and gently press together. I normally use vanilla bean, but I bet cinammon would taste great too. Wrap individual ice cream sandwiches tightly in plastic wrap and place into the freezer to harden ice cream. Remove from freezer, unwrap and serve.