Description
Salted Caramel Ice Cream Sandwiches combine soft, chewy cookies with rich, salty-sweet caramel ice cream for a decadent and elegant frozen treat perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Flaky sea salt (for garnish)
- 1.5 quarts salted caramel ice cream (store-bought or homemade)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well, then mix in vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Scoop dough onto the prepared baking sheet and flatten slightly. Sprinkle each with a pinch of flaky sea salt.
- Bake for 10–12 minutes, or until golden brown and the edges are set. Let cool completely.
- Pair cookies of similar size. Soften the salted caramel ice cream slightly, then spread onto one cookie.
- Press the second cookie on top to create a sandwich. Smooth the edges if desired.
- Freeze sandwiches on a tray for at least 2 hours before serving.
Notes
- Slightly underbake cookies for a softer texture after freezing.
- Wrap sandwiches individually to prevent freezer burn and sticking.
- Drizzle chocolate or add a caramel layer for extra indulgence.
- Flaky sea salt adds texture and enhances flavor—don’t skip it!
- Use gluten-free flour if needed for dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 460
- Sugar: 32g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
