Chocolate Slab Ice Cream Sandwiches

  3.9 – 8 reviews  • High Fiber
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 8 servings

Ingredients

  1. 2 cups finely chopped pecans
  2. 1 1/2 teaspoons salt
  3. 4 cups semisweet chocolate chips
  4. 8 graham crackers, halved
  5. 1 pint dulce de leche ice cream

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
  3. Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
  4. Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve. 

Nutrition Facts

Serving Size 1 of 8 servings
Calories 715
Total Fat 49 g
Saturated Fat 19 g
Carbohydrates 77 g
Dietary Fiber 8 g
Sugar 59 g
Protein 8 g
Cholesterol 15 mg
Sodium 368 mg

Reviews

Teresa Webb
I made some crockpot chocolate candy. I learned quite quitting
Kristen Harper
The published recipe is a lot of chocolate. I toasted pecans then placed graham crackers of cookie sheet and sprinkled about 1 1/2 c chocolate chips on top. Put that in a 300 dry oven for about 5 min., just enough to soften the chips. I spread the chocolate, sprinkled the salt and then the pecans on top using only 1 c. then used a flat wide frosting knife to press everything into the chocolate. Freeze and add ice cream as described. The chocolate was thin enough to bite through and everyone enjoyed the dessert.
Tony Sims
Really good until you put in freezer. Chocolate is too hard. 
Robert Harding
I can make them 1 day for a hot sunny summer day.
Taylor Mclean
Chocolate so hard, almost broke a tooth! Expensive and hard to eat!
Joshua Huang
These were very good but thick. 
Jill Maldonado
You need sharks teeth to actually eat these once they are frozen. Would not make again!

 

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