Graham Cracker and Mexican Chocolate Ice Cream Sandwich
- Mexican Chocolate Ganache:
- 6 ounces Mexican chocolate, chopped
- 3/4 cup (6 ounces) heavy cream
- Ice Cream Sandwiches:
- 6 whole graham crackers
- 1 cup candied walnuts, roughly chopped
- 1 pint dulce de leche ice cream
For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl. Bring the cream just to a boil in a small pan. Pour immediately over the chocolate and let sit for a minute or 2. Whisk until the chocolate is melted and the ganache is completely smooth. Set aside to cool.
For the ice cream sandwiches: Break the graham crackers in half. Put the candied walnuts on a small plate. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs. Spread some of the Mexican chocolate ganache on each graham cracker half. Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers. Roll the edges in the candied walnuts. Serve immediately.
Recipe courtesy of Marcela Valladolid