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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 57 mg
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 57 mg
Ingredients
Mexican Chocolate Ganache:
Ice Cream Sandwiches:
Directions
- 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.
