Prep
1h
Cook
8m
Total
1h 8m
Ingredients
Method
Nutrition
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For
12
M
I
For the gochujang caramel sauce & ice cream:
200
g
Granulated sugar
1/2
tsp
Kosher salt
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Per Serving
Calories
498kcal
Fat
26g
Saturates
16g
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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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Prep
1h
Cook
8m
Total
1h 8m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the gochujang caramel sauce & ice cream:
200
g
Granulated sugar
1/2
tsp
Kosher salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
498kcal
Fat
26g
Saturates
16g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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.
Only visible to you
Made it?
Cancel
