No need to fire up the grill for these dogs — they’re made out of chocolate ice cream. Serve them on sweet brioche buns with all the fixin’s: kiwi-mango relish, coconut sauerkraut and a squiggle of whipped cream mustard. Then tell everyone to grab them while they’re cold! Keep reading to see how these delicious franks come together.

Get the Recipe: Ice Cream Hot Dogs

Step One

Beat the ice cream in a stand mixer with the paddle attachment, adding enough red gel food coloring to make the ice cream hot dog–colored. Return to the freezer if the ice cream gets too soft.

Step Two

Lay out 8 small sheets of plastic wrap. Quickly scoop some ice cream onto a sheet of plastic; use the plastic to form a hot dog shape, twisting the ends; freeze. Repeat to make more hot dogs; freeze 1 hour.

Step Three

Meanwhile, make the relish: Peel and dice the kiwis and mango. Transfer to a bowl and coarsely mash with a fork until the mixture looks like relish.

Step Four

Make the mustard: Mix the whipped topping with yellow food coloring and a dab of red to make it mustard-colored. Transfer to a resealable plastic bag.

Step Five

Make the sauerkraut: Put the shredded coconut in a small bowl and drizzle with a little maple syrup. Stir with a fork to combine.

Step Six

To serve, unwrap the hot dogs and place in the buns. Dip a toothpick in black food coloring (wipe off the excess) and press into the dogs to form grill marks. Pipe the whipped topping on the ice cream hot dogs; serve with the other toppings.

All Photographs by Ryan Liebe.

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