Recipe courtesy of Ree Drummond
Chocolate Slab Ice Cream Sandwiches
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min (includes cooling and freezing times)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 715
- Total Fat
- 49 g
- Saturated Fat
- 19 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 368 mg
- Level: Easy
- Total: 1 hr 15 min (includes cooling and freezing times)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 715
- Total Fat
- 49 g
- Saturated Fat
- 19 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 368 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
- Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
- Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.
