Did you know that August 2nd is national ice cream sandwich day? Yeah, neither did I. Apparently it’s a thing. I may be a day late and a dollar short but I have a feeling you will forgive my forgetfulness when you see this…
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These are my delectable and decadent White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches with Salted Caramel Sauce! Chunky homemade dough, baked perfectly, filled with creamy vanilla ice cream and drizzled with salted caramel, nothing wrong with that!
The Salted Caramel Sauce:
You can make your own salted caramel sauce (it’s easy and kind of like a fun science experiment), you can buy it or If you’d like have it delivered to your door! If you are a do it yourself kind of person you can watch a video tutorial on how to make caramel sauce here.
Want to Make The Cookies Gluten Free and Just as Good?
When I bake for my gluten free friends I use Gluten Free Jovial Pastry Flour, because it’s the best for cookie baking. It has the perfect grainy bite! Give it a try, you won’t be sorry.
The Recipe: White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches
For Caramel Sauce you will need: A medium sized sauce pan (preferably with rounded bottom like this) a silicon spatula or wooden spoon (plastic will melt) and sea salt (this video tutorial for making caramel sauce. It will really help! (affiliate links)
- 1 ½ cups sugar
- 1 stick butter
- ¾ cups cream
- 1 tsp salt
Place sugar in a heavy bottomed fairly deep pan on med/high heat.
Use a silicon spatula or wooden spoon to push sugar around every few seconds.
As it melts, it will first start to clump, then crystallize and finally become liquid. This takes about five minutes.
When sugar is completely melted add butter. I like to set the butter on a small dish and use a fork to gently slide it into the melted sugar. Be very careful!
When the butter is added it will bubble up…hence the fairly deep pan.
Stir till butter is melted.
When butter is completely melted, turn off heat.
Add cream in a slow and consistent drizzle while stirring.
When caramel is smooth add salt, let it rest for five minutes, then drizzle over cookies. You can also use over cakes and ice cream. Keeps for two weeks in the fridge and reheats well.
These ice cream sandwiches are truly an amazing treat. And stay perfect in the freezer for up to six months. Not that they will last that long!
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