Marcela Valladolid's Graham Cracker and Mexican Chocolate Ice Cream Sandwich, s seen on Food Network's The Kitchen, Season 2.
Recipe courtesy of Marcela Valladolid

Graham Cracker and Mexican Chocolate Ice Cream Sandwich

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  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 sandwiches


Mexican Chocolate Ganache:

Ice Cream Sandwiches:


  1. 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.
  2. 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.