Ice Cream Hot Dogs

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 8 ice cream hot dogs
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!



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make the sauerkraut: Put the shredded coconut in a small bowl and drizzle with a little maple syrup. Stir with a fork to combine.
  6. 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.

Cook’s Note

Freeze just the ice cream hot dogs, not the buns — bread can get hard and crumbly in the freezer.