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Dulce de Leche Ice Cream Sandwiches with Mexican Wedding Cookies

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Dulce de Leche Ice Cream Sandwiches with Mexican Wedding Cookies

Dulce de Leche Ice Cream Sandwiches with Mexican Wedding Cookies
Leigh Beisch
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total prep
These cookies are a slightly sweeter, richer version of the traditional Mexican wedding cookie. Rolling and freezing the dough in a long cylinder shape makes it easy to slice and bake into uniformly round cookies that are perfect for ice cream sandwiches. It also means that you can keep the dough in the freezer for up to 3 weeks and bake the cookies when needed for an impromptu dessert.

Recipe from Ice Cream Treats by Charity Ferriera/Chronicle Books, 2011.


  • 1 1/2 cups powdered sugar, plus additional for sprinkling
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup toasted pecans, finely chopped
  • 2 pints premium or 1 1/2 quarts non-premium dulce de leche ice cream


  • To make cookies: In a bowl, with a mixer on medium speed (use paddle attachment if using standing mixer), beat 1 ½ cups sugar and butter together until smooth. Beat in egg and vanilla until well incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, baking powder, and salt; stir or beat into butter mixture. Stir in pecans. Spoon dough in a row lengthwise along a piece of plastic wrap and, with lightly floured hands, shape into a cylindrical log that is about 9 inches long and about 2 1/2 inches wide. Roll in the plastic wrap and freeze until firm enough to slice, at least several hours or overnight. Preheat the oven to 325 degrees F. Remove dough from freezer and cut crosswise into slices about 1/4 inch thick. Place about 1 inch apart on buttered or parchment paper–lined baking sheets. Bake until dry to the touch and slightly brown on the edges, 18 to 22 minutes. Sprinkle tops of cookies generously with powdered sugar and transfer to a wire rack to cool completely.
  • To assemble, soften ice cream slightly. Place a large scoop of ice cream (about 1/3 cup) on flat (bottom) side of 1 cookie; top with another cookie, bottom side down. Press gently to compress the ice cream and bring it out to the edges of the cookies. Repeat process to fill remaining cookies with ice cream. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze for up to 1 week.