June 21, 2013
Mexican chocolate ice cream sandwiches are a spicy way to celebrate summer. Cinnamon chocolate shortbread cookies are given a little kick with the addition of cayenne pepper and black pepper. When paired with the cooling vanilla ice cream, it's a party for your taste buds. You can even roll the outside of the ice cream sandwich in cinnamon cereal crumbs for extra crunch.
Mexican Chocolate Ice Cream Sandwiches
3/4 cup unsweetened cocoa powder
1 1/2 cups flour, sifted
1 1/2 teaspoons of cayenne pepper
1/2 teaspoon of finely ground black pepper
1/4 teaspoon salt
1 cup granulated sugar
1 cup of unsalted butter, diced, at room temperature
2 teaspoons vanilla extract
1 large egg, beaten
vanilla ice cream
Sift flour, salt, cocoa, cayenne, cinnamon and black pepper together in a large bowl.
Add sugar to the butter slowly and keep beating at a medium speed setting.
Add the egg and mix thoroughly.
Flour your work surface. Lay the dough on the work surface and fold it over a few times, but don't work it too much or it will be too rubbery.
Wrap the dough in wax paper and put the two sections in the freezer until firm (approximately 15 minutes).
Preheat oven to 300F
Remove from oven and flatten them down a little using a pastry spatula. Bake for another 10 minutes.
Remove sandwich cookies from oven when they start to firm up around the edges.