Graham Cracker Mexican Chocolate Ice Cream Sandwich Recipe
Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tbsp unsalted butter, at room temperature
1 egg
1 tsp vanilla extract
1/2 cup milk
1/2 cup crushed graham crackers
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/4 cup vegetable oil
1/2 cup boiling water
1 quart Mexican chocolate ice cream, softened
Instructions:
Step 1: Preheat the oven to 350°F (180°C). Grease a baking sheet and line it with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the butter, egg, vanilla extract, and milk. Mix until well combined.
Step 3: Stir in the crushed graham crackers, cocoa powder, and brown sugar. Mix until everything is evenly distributed.
Step 4: Pour the batter onto the prepared baking sheet and spread it out into an even layer. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Step 5: While the cookies are still warm, drizzle the vegetable oil over them. Then, slowly pour the boiling water over the oil and let it sit for 1 minute. After that, spread the cookies out on a wire rack to cool completely.
Step 6: Once the cookies have cooled, place one cookie on top of a serving dish or plate. Spoon a scoop of Mexican chocolate ice cream onto the cookie and place another cookie on top. Repeat until all of the ice cream has been used up.
Step 7: Refrigerate the ice cream sandwiches for at least 30 minutes before serving to allow them to firm up.
Enjoy your delicious graham cracker Mexican chocolate ice cream sandwich! You can customize it by adding other toppings like whipped cream, nuts, or fruit.