Graham Cracker and Mexican Chocolate Ice Cream Sandwich – a delicious recipe with chocolate, heavy cream, graham crackers, candied walnuts, leche ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl.
2
Bring the cream just to a boil in a small pan.
3
Pour immediately over the chocolate and let sit for a minute or 2.
4
Whisk until the chocolate is melted and the ganache is completely smooth.
5
Set aside to cool.
6
For the ice cream sandwiches: Break the graham crackers in half.
7
Put the candied walnuts on a small plate.
8
Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs.
9
Spread some of the Mexican chocolate ganache on each graham cracker half.
10
Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers.
11
Roll the edges in the candied walnuts.
12
Serve immediately.
908
kcal
Calories
72
g
Fat
35
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 ounces Mexican chocolate, chopped, 3/4 cup (6 ounces) heavy cream, 6 whole graham crackers, 1 cup candied walnuts, roughly chopped, and more.
Yes, Graham Cracker and Mexican Chocolate Ice Cream Sandwich falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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