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    Home » Recipes » Cookies

    Published: Nov 28, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Chocolate Gochujang Caramel Cookie Ice Cream Sandwiches

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    5 from 2 votes

    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!

    This post is sponsored by Roland Foods. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible! 

    gochujang caramel cookies sandwiched with ice cream and stacked on baking sheet.

    For more cookie recipes, try Brown Butter Chocolate Chip Pecan Cookies, Brown Butter Pumpkin Snickerdoodles, Soft Double Chocolate Chip Cookies, and Milk Chocolate Chip Toffee Cookies.

    Jump to:
    • Why you'll love these chocolate gochujang caramel cookie ice cream sandwiches
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other cookie recipes to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love these chocolate gochujang caramel cookie ice cream sandwiches

    • Soft Chocolate Cookies: These cookies bake up ultra soft with a rich brownie like flavor. They're irresistible on their own, but even better in ice cream sandwich form!
    • Sweet & Spicy Flavor: Similar to a hot chocolate flavor, the cookies and caramel sauce both have a complex sweet & spicy flavor profile.
    • Perfect Ice Cream Sandwiches: Unlike many homemade cookies, these chocolate cookies stay soft straight from the freezer. So you can still bite into them in the form of an ice cream sandwich!
    ice cream sandwiches lined up next to box of gochujang.

    Ingredient Notes

    chocolate gochujang ingredients.
    For the chocolate gochujang cookies
    gochujang caramel sauce ingredients.
    For the gochujang caramel sauce & ice cream
    • Gochujang: Roland Foods' Gochujang is a fermented red chili paste. It's similar to miso paste with a strong umami flavor and the addition of fiery chilies.
    • Cocoa Powder: Use dutch process cocoa powder for a deeper chocolate flavor.
    • Unsalted Butter: Use high quality European-style butter for best overall flavor.
    • Flour: Use high quality unbleached all-purpose flour best results.
    • Sugars: This recipe calls for a combination of granulated and brown sugar to achieve the right amount spread and soft, chewy texture.
    • Eggs: Bring your egg to room temperature quickly by placing it in a bowl of warm water for 10 minutes.
    • Vanilla: Add a high quality vanilla extract for optimal flavor.
    • Cream of Tartar: For the caramel sauce, a small amount of cream of tartar will help stabilize the sugar, preventing it from crystalizing!
    • Heavy Cream: Be sure your heavy cream is lukewarm before adding it to the caramelized sugar, or it may seize up.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this chocolate gochujang caramel cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    caramel sauce in jar.
    STEP 1
    dry ingredients in bowl.
    STEP 2

    STEP 1: Make the caramel sauce. In a small saucepan, combine the sugar, salt, cream of tartar, and water. Place over medium high heat, stirring often with a rubber spatula to encourage even cooking. When it comes to a boil reduce the heat to medium and continue stirring often.

    After about 10 minutes, when the color turns an even medium amber color, slowly stream in the heavy cream, quickly mixing until fully combined. Then, stir in the butter and gochujang. Once the butter has melted, continue cooking and stirring with the rubber spatula for one more minute. Remove the caramel from heat then and pour through a mesh sieve into a glass jar. Chill in the refrigerator, then swirl into the ice cream.

    STEP 2: Combine the dry ingredients. In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.

    butter & sugars in bowl.
    STEP 3
    egg added to cookie dough in bowl.
    STEP 4

    STEP 3: Cream the butter & sugars. In a large bowl, use an electric hand mixer to cream together the butter and sugars for 2-3 minutes until light & fluffy.

    STEP 4: Add the wet ingredients. Beat in the egg, vanilla, and gochujang until fully combined.

    chocolate gochujang cookie dough in bowl.
    STEP 5
    cookie dough ball in small bowl of sugar.
    STEP 6

    STEP 5: Mix in the dry ingredients. Scrape down the bowl, then add the dry ingredients and mix on low speed until fully combined.

    STEP 6: Roll the cookie dough in sugar. Using a 2 tablespoon cookie scoop, portion the dough, roll in granulated sugar, and place on the baking sheet about 2 inches apart.

    cookie dough balls on baking sheet.
    STEP 7
    ice cream disk on top of cookie.
    STEP 8

    STEP 7: Bake the cookies. Bake the cookies for about 8 minutes or until puffed up and slightly underbaked. Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Allow the cookies to cool completely on the baking sheet.

    STEP 8: Assmeble the ice cream sandwiches. Using a cookie cutter the same size or slightly smaller than the cookies, cut out an ice cream disk and sandwich it between two cookies. Place in the freezer, while you assemble the remaining cookies.

    Expert Baking Tips

    • 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.
    chocolate gochujang cookies on baking sheet.

    Recipe FAQs

    Can I make the caramel sauce ahead of time?

    Yes, and I highly recommend it! Homemade caramel sauce can be stored in the fridge for 2-3 weeks, and it needs to be chilled before being added to the ice cream.

    Does this cookie dough require chill time?

    Nope! No need to chill the cookie dough. You can bake them off immediately after you make the dough.

    Storage Tips:

    Store these cookies for 3-5 days at room temperature in an airtight container.
    Both the cookie dough and the baked cookies can also stay in the freezer for up to 3 months.

    Chocolate Gochujang Caramel Cookie Ice Cream Sandwiches lined up on baking sheet.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other cookie recipes to try

    • pumpkin snickerdoodles on baking sheet.
      Brown Butter Pumpkin Snickerdoodles
    • chocolate chip pecan cookies on baking sheet.
      Brown Butter Chocolate Chip Pecan Cookies
    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • double chocolate chip cookies cut in half on parchment paper.
      Soft Double Chocolate Chip Cookies

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    gochujang caramel cookies sandwiched with ice cream and stacked on baking sheet.
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    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!
    Prep Time 1 hour hr
    Cook Time 8 minutes mins
    Total Time 1 hour hr 8 minutes mins
    Servings12 ice cream sandwiches
    Coursecookies
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    • Kitchen Scale
    • Electric Hand Mixer
    • Cookie Scoop
    • Baking Sheet

    Ingredients

    For the gochujang caramel sauce & ice cream:

    • 200 g (1 cup) granulated sugar
    • ½ teaspoon kosher salt
    • ¼ teaspoon cream of tartar
    • 28 g (2 tablespoon) water
    • 84 g (6 tablespoon) unsalted butter, room temp
    • 113 g (½ cup) heavy cream, lukewarm
    • 22 g (1 tablespoon) Roland Foods Gochujang
    • 3 pints vanilla ice cream, softened

    For the chocolate gochujang cookies:

    • 210 g (1 ¾ cups) all-purpose flour
    • 42 g (½ cup) dutch process cocoa powder
    • 1 ½ teaspoon baking soda
    • ½ teaspoon salt
    • 170 g (12 tablespoon) unsalted butter, room temp
    • 100 g (½ cup) granulated sugar
    • 106 g (½ cup) dark brown sugar
    • 22 g (1 tablespoon) Roland Foods Gochujang
    • 1 large egg, room temp
    • 1 teaspoon vanilla extract
    • 50 g (¼ cup) granulated sugar, for rolling

    Instructions

    For the gochujang caramel sauce:

    • In a small saucepan, combine the sugar, salt, cream of tartar, and water. Place over medium high heat, stirring often with a rubber spatula to encourage even cooking.
    • When it comes to a boil reduce the heat to medium and continue stirring often. After about 10 minutes, when the color turns an even medium amber color, slowly stream in the heavy cream, quickly mixing until fully combined. Then, mix in the butter and gochujang. Once the butter has melted, continue cooking and stirring with the rubber spatula for one more minute.
    • Remove the caramel from heat then and pour through a mesh sieve into a glass jar. Chill in the fridge until ready to use.

    To assemble the ice cream:

    • In a baking sheet or cake pan about 9"x13", spread the softened vanilla ice cream into an even layer.
    • Add dollops of the cooled gochujang caramel sauce to the ice cream, and use a toothpick to swirl it around.
    • Place in the freezer while you make the cookies.

    For the chocolate gochujang cookies:

    • Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
    • In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.
    • In a large bowl, use an electric hand mixer to cream together the butter and sugars for 2-3 minutes until light & fluffy.
    • Beat in the egg, vanilla, and gochujang until fully combined.
    • Scrape down the bowl, then add the dry ingredients and mix on low speed until fully combined.
    • Using a 2 tablespoon cookie scoop, portion the dough, roll in granulated sugar, and place on the baking sheet about 2 inches apart.
    • Bake the cookies for about 8 minutes or until puffed up and slightly underbaked.
    • Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Allow the cookies to cool completely on the baking sheet.

    To assemble the ice cream sandwiches:

    • Using a cookie cutter the same size or slightly smaller than the cookies, cut out an ice cream disk and sandwich it between two cookies. Place in the freezer, while you assemble the remaining cookies.

    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.

    Nutrition Facts

    Serving: 1ice cream sandwich | Calories: 498kcal | Carbohydrates: 64g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 406mg | Potassium: 266mg | Fiber: 2g | Sugar: 46g | Vitamin A: 862IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Easy Cookie Recipes

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      4th of July Cookies
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      Lemon Crinkle Cookies
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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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