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Mexican Hot Chocolate Ice Cream Sandwiches

Mexican Hot Chocolate Ice Cream Sandwiches



  • 1 ½ cup all purpose flour
  • ¼ cup dutch processed cocoa
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp cayenne
  • 1 tsp baking soda
  • 1 stick butter, room temperature
  • 1 cup dark brown sugar
  • 1 egg, room temperature
  • 1 tsp 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)


1. Preheat oven to 325ºF.

2. Combine flour, cocoa, salt, cayenne, cinnamon, and baking powder. Set aside.

3. Mix butter with brown sugar and beat on medium high until light and fluffy, about 3 minutes.

4. Beat in egg and vanilla until well combined. Reduce speed to low and add dry mixture. Stir in chocolate.

5. Scoop 2-oz balls of dough, flatten slightly and coat with turbinado sugar.

6. Bake for 9-11 minutes or until surface cracks slightly. Allow to cool.

7. Slice the pint of Dulce de Leche horizontally, remove cardboard and place the round disks between cooled cookies.

8. Roll the outside of the sandwiches in the crushed cinnamon candy if desired.