Salted Caramel Chocolate Chip Cookie Ice Cream Sandwiches.
Hot Chocolate Hits
Hot Chocolate Hits
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  • 1 pint (2 cups) vanilla ice cream For the cookies:
  • ¾ cup unsalted butter at room temperature ¾ cup brown sugar ¼ cup granulated sugar 1 egg 2 tsp vanilla extract 2 cups all-purpose flour 2 tsp cornstarch 1 tsp baking soda ½ tsp salt 1½ cup chocolate chips/chunks coarse sea salt for topping For the caramel sauce ¾ cup granulated sugar 3 tbsp water 2 tbsp unsalted butter ⅔ cup heavy cream 1 tsp vanilla extract ½ cup salt Instructions To make the caramel ice cream filling: In a small saucepan over medium-high heat, bring the sugar, water and butter to a boil. Continue boiling until the mixture turns the color of amber (about 10 minutes). DO NOT STIR WHATSOEVER. You may swirl the pan. Turn the heat to low and stir in the heavy cream. It should boil and bubble furiously. Continue to stir until the mixture calms down a bit and is smooth and creamy. Turn off the heat and add the salt and vanilla. Let the caramel sauce cool completely and store in the refrigerator. Once the caramel is cooled, remove the ice cream from the freezer and leave at room temperature for 5-10 minutes or until softened. Stir in between ½ to ⅔ cups of caramel sauce- depending on how much of a caramel flavor you like. Pour the ice cream into a container and freeze for a minimum of 4 hours or until solid. While the ice cream is in the freezer, make the cookies: In a bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla, and continue to beat. In a separate bowl, stir together the flour, salt, baking soda and cornstarch. Add this to the egg mixture in 3 batches. Stir in the chocolate chips/chunks. Cover the mixture and refrigerate for a minimum of 2 hours (no more than 2 days). To bake the cookies, preheat the oven to 350 F or 180 C and line a baking tray with parchment paper. Scoop 2 tbsp sized mounds of dough on the sheet about 2 inches apart and press down slightly. Top with a little sea salt if you'd like to. Bake for 8-10 minutes or until cooked through and cool completely. I like to store them in the refrigerator for an hour or so after cooling. To assemble the sandwiches: Pair the cookies up- there should be 18, so you'll end up with 9 pairs An odd number means an extra cookie for you. Place a small sheet of foil under each pair and flip the cookies over. Scoop the ice cream (make sure it is soft enough to scoop) and place it on one of the cookies. Sandwich with the other and push down slightly so that the ice cream spreads out slightly. Work quickly or the ice cream will melt. Quickly wrap with the foil and place in the freezer for a minimum of 4 hours I place each sandwich in the freezer as soon as I'm doing wrapping it. To serve, drizzle with remaining caramel sauce and top with sea salt. 3.2.1311



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