Chocolate Gochujang Caramel Cookie Ice Cream Sandwiches

Chocolate gochujang caramel cookies sandwiched with vanilla ice cream are a unique dessert for those who love a little kick of heat paired with something sweet! The fermented chili pepper paste adds a subtle spice to both the cookies and the caramel sauce, while the ice cream contributes a cold sensation to your palate. It's an elevated ice cream sandwich situation you do not want to miss out on!

Ingredients

Method

Nutrition

For

12

M

I

For the gochujang caramel sauce & ice cream:

200

g

Granulated sugar

1/2

tspn

Kosher salt

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Notes

Make the caramel sauce ahead of time. I recommend making the caramel sauce at least an hour (or up to a week) before adding it to the ice cream to give it time to cool down and thicken up. Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies! Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.

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