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
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!