Salted Caramel Ice Cream Sandwiches for #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

Salted Caramel Ice Cream |

If you’re a regular reader you know that I’ve been enjoying more than my fair share of ice cream this summer, and have even gone so far as to hyperbolically dub this the “Summer of Ice Cream.” (And if you’re new, please do the old click-and-drool to check out this summer’s flavors so far: peach honey, almond coconut fudge, and cinnamon crunch.) So when my blogger friends Jen and Kim proposed an entire week devoted to ice cream recipes, and invited a bunch of  fellow bloggers to participate, of course I said yes! All of the bloggers are sharing great ice cream recipes this week, so please scroll down to check them out, and of course to enter the giveaway!

I’m sharing three ice cream recipes this week, because: yum. And I’m starting with these salted caramel ice cream sandwiches, because: caramel. And salt. And brown butter cookies. And again, yum.

Salted Caramel Ice Cream |

The cookies in this recipe are the same brown butter ones I used to make the ombre heart cookies back around Valentine’s Day. I was so obsessed with them, I never quite got them out of my mind and kept looking for opportunities to make them again. They’re the best of all cookie worlds: a roll-out cookie that holds its shape but stays soft, a cookie with a flavor mild enough to be paired with almost anything, but distinct and interesting enough to be delicious on its own. They’re pretty much the perfect cookie, and I look forward to shoe-horning them into other desserts at least twice more this year.

Salted Caramel Ice Cream |

The real star of the show, though, is the salted caramel ice cream. It has a gorgeous caramel flavor, deep and dusky and dark and teetering just on the right side of burnt. The caramel might be too intense on its own, but when it’s tempered by lots of cream and milk, and paired with an earthy hit of salt, it’s marvelous.

And the texture. The texture! Can we talk about the texture, and about how hard ice cream you have to chisel out of the carton is the worst, and how soft, creamy, melting-just-slightly-around-the-edges ice cream is the best? This ice cream never gets rock-hard when frozen, so it’s scoopable  straight from the freezer. That means every bite–every single bite, whether by spoon or by cookie or by finger–is creamy and soft. It also means that pictures have to be taken posthaste, otherwise you end up with glorious rivers of melting ice cream on your cookies, which might I say, is actually a very good thing indeed. (For the taste buds. Not quite as much for the photography buds.)

Salted Caramel Ice Cream |

I’m usually a fan of mix-ins in my ice cream, but I thought this one was fantastic just the way it is. If you do want to class it up a little, David Lebovitz has a great recipe for Salted Butter Caramel Ice Cream that includes little shards of homemade caramelized sugar. Once they’re frozen with the ice cream the sugar melts, leaving you pockets of gooey caramel sauce scattered in your ice cream. It’s pretty epic in its own way. But for me, the ice cream and the brown butter cookies together were enough. Were more than enough. Were just about perfect.

Salted Caramel Ice Cream |

But enough about me, let’s talk about you! And about how you should win some free stuff.

Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina have also teamed up for a fabulous giveaway!

1003764_10201465168100707_1746563561_n***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of “The Ultimate Ice Cream Book” by Bruce Weinstein, and one copy of “Thoroughly Modern Milkshakes” by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.
Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then, cap off #IceCreamWeek with a celebratory 30 minute PinChatLive on Saturday, August 17th at 2 p.m. EST, where:

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of “Thoroughly Modern Milkshakes” by Adam Ried, and a copy of “Jeni’s Splendid Ice Creams at Home”, by Jeni Britton Bauer.

a Rafflecopter giveaway

Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!

Follow our #IceCreamWeek Pinterest Board all week for chances to win bonus prizes!

***Disclaimer: This giveaway is sponsored by Cravings of a Lunatic and Juanita’s Cocina. No brand sponsors have taken a part in this giveaway.***

Click Here to Print or Email This Recipe!

Salted Caramel Ice Cream
yield: 1 quart, enough for 17 sandwich cookies

5 egg yolks
2 cups cream
1 cup milk
1 1/2 cups granulated sugar
1 tsp vanilla extract
1/2 tsp salt

Place the egg yolks in a medium bowl and set aside. Combine the cream and milk in a small saucepan, and heat it over a low burner until warm, but not boiling.

While the cream and milk are heating, place the sugar in a medium saucepan over medium heat. Stir the sugar occasionally as it starts to melt, and continue to stir it occasionally while it liquefies and caramelizes. Eventually it will go from being colorless, to light golden, to a dark brown color. Cook it until it is dark brown and and starts to smell like caramel–if you don’t cook it enough, your ice cream won’t have that distinctive caramel taste, so don’t be afraid to take it until it is actually brown. At the same time, you don’t want to burn it, so be on high alert once you start smelling sugar.

When it’s caramelized, slowly and carefully add the warm cream to the sugar, and whisk it in. This will create a lot of steam and bubbling, so watch your hands during this step. Continue to whisk until any lumps of sugar have dissolved. Let it come to a simmer, then remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot cream mixture, whisking constantly so the eggs heat up but don’t cook during the process.

Now return the saucepan to the heat and start whisking the cream while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy thermometer, you’re shooting for 175 F (80C).

Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into a bowl. Whisk in the vanilla extract and salt, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.)

When the custard is chilled, place aloaf pan in the freezer. Churn the ice cream according to your ice cream maker’s instructions. Scrape the ice cream into the loaf pan and smooth it into an even layer. Cover the ice cream with cling wrap, and return to the freezer to firm up completely.

Brown Butter Cookies
yield: about 34 2 1/2″ cookies, for 17 sandwich cookies

6 oz (3/4 cup) unsalted butter, cubed
2 cups + 2 tbsp all-purpose flour
2 tbsp corn starch
3/4 tsp salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract

Place the butter in a medium saucepan over medium heat. Allow it to melt and come to a gentle boil. Continue to cook it, stirring occasionally and scraping the bottom of the pan, as it grows darker in color. After about 8-10 minutes it should be golden brown and fragrant, with brown bits on the bottom. Remove the pan from the heat and pour the butter into a large mixing bowl. Let it cool to room temperature.

While you wait for the butter to cool, mix together the flour, corn starch, and salt in a small bowl. Set aside.

Once the butter is cool, add the sugars to the mixing bowl and mix everything together on medium speed until fluffy and well-mixed. Add the egg and vanilla, and mix again. Finally, stop the mixer and add the dry ingredients. Mix together on low just until the drys are nearly incorporated and just a few streaks of flour remain. Finish mixing everything with a spatula, scraping the bottom and sides of the bowl.

Divide the dough in half and press each into a thin disc, wrapping well with plastic wrap. Refrigerate until firmer but not hard, about 30 minutes.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Place a disc of dough between two sheets of parchment or waxed paper, and roll out until it is less than 1/4-inch thick. (I did not need to add any extra flour during the rolling process, but you may find a light dusting helps.) Cut the dough into circles or squares about 2 1/2 inches across and place them on a parchment-lined baking sheet. Put the sheet in the freezer for 10 minutes before baking to help the cookies hold their shape.

Bake the trays of cookies for about 10 minutes, until the edges take a little color and they have lost the raw shine in the middle. You want them to be somewhat soft after baking, so don’t over bake until they’re hard and crispy–that will make it too difficult to eat your ice cream sandwiches! Let the cool on the baking sheet for 5 minutes, then remove to wire racks to cool completely. Re-roll scraps of dough together to cut out more cookies. If at any point it becomes too warm to work with, chill it briefly in the refrigerator until you can once again roll and cut cookies easily.

Assemble the sandwiches once the cookies are fully cool. Place a scoop of salted caramel ice cream on top of one cookie, and add a second cookie on top. Press down gently until the ice cream comes to the edges of the cookie, and serve immediately. The cookies get quite hard when frozen, so this is one ice cream sandwich best served with room temperature cookies.


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56 Responses to Salted Caramel Ice Cream Sandwiches for #IceCreamWeek
  1. Nicole says:

    Oh my goodness, this looks so flippin good! I’m a bit ice cream obsessed so I’ll have to check out all of those Ice Cream Week recipes!

  2. Ice cream with a salted caramel flavor that doesn’t get super-duper frozen? I’m in! Bet the contrasting texture of the brown butter cookies is quite delectable =)

    P.s. Love to have you take a peek at this Ninja Baker’s s’more ice cream =)

  3. I wish ice cream could be mailed so you could send me some! Looks so great.

  4. Brown butter and salted caramel ice cream sounds like a match made in heaven!!!! I wish we were neighbors!

  5. Kristen says:

    Oh my! Those ice cream sandwiches are wonderful! What a rich, delicious recipe.

  6. alex says:

    okay! everyone stop torturing me with these awesome ice cream recipes! just send me some okay? lovely photos

  7. Yes please. I’ll take a dozen! Thank you so much for joining us this week!

  8. mint chocolate chip, always and forever – though lately things with the words “peanut butter” in it have been getting my attention.

  9. melissa says:

    there’s a new ice cream shop in town with all kinds of “interesting” flavors. They have a salted caramel that’s pretty close to #1 for me!!

    • Elizabeth says:

      I feel like couture ice cream is the newest thing! Pretty soon plain vanilla or chocolate are going to be “exotic.” :)

  10. emily says:


  11. Salted caramel…where do I sign up for a case of these?? Love the style :)

  12. Sues says:

    Because: yum is the best reason ever. These look and sound just awesome!

  13. karen says:

    strawberry is my favorite!

  14. You had me at caramel! I cant wait to try this one!

  15. Sarah says:

    I want to go swimming in this ice cream.

  16. There is not a single thing that I do not love about these ice cream sandwiches. Brown butter cookies…salted caramel…NEED!

  17. So I don’t even have the words for this…. Wait no… It’s like you were reading my mind this week. I had to force myself to bypass some ice cream sandwiches with sugar cookies and caramel ice cream this weekend. And *BAM* you post this! It’s like those ice cream sandwiches were meant to be produced from my kitchen and you knew it!! I’m also thinking I’ll gladly take a dozen!!

    • Elizabeth says:

      Pretty sure that it’s meant to be, and you have no choice but to eat cookie-caramel ice cream sandwiches! Sorry Emily, that’s the universe talking.

  18. Wow! I just drooled all over my keyboard.

  19. Haha I know EXACTLY what you mean about having to take pictures quickly! I did salted caramel toffee cookie sandwiches (oy, what a mouthful) for tomorrow and… well, you’ll see. It’s not pretty… but it’s tasty!

    • Elizabeth says:

      Well, you have to figure that there’s beauty in melting ice cream, right? At least that’s what I tell myself to console myself. :) Thanks Ashley!

  20. Danguole says:

    Beauties! Also worthy of a love affair, if you know what I’m saying (all your other blog friends are gonna think I’m super creepy). I’M NOT, YOU GUYS.

  21. Rachel says:

    My favorite ice cream is milky way!

  22. Oh my goodness! Ok, you reeled me right in with the mere mention of salted caramel but then you went and outdid yourself completely by sandwiching that perfection between brown butter cookies. I am absolutely IN LOVE!

  23. Dina says:

    what a great flavor!

  24. Liz says:

    How did I miss your post yesterday?? I’m dying to make caramel ice cream…and pairing it with brown butter cookies makes it even more irresistible! Swooning here!

  25. Liz says:

    Love this flavor but I’m going to have to say my favorite flavor is Cinnamon Bun ice cream!

  26. Squee, this is one fabulous recipe. I need to make this. Then gobble them all up before the family knows I made them.

    Thanks for joining us this week. It’s a total pleasure to have you with us. xx

    • Elizabeth says:

      You are a woman after my own heart! I love it. Let the family make their OWN ice cream sandwiches if they want some!

  27. Terri T says:

    Green tea is my favorite.

  28. Johlene says:

    Looks amazing! I would love to try this recipe.. Any tips if you dont have an ice cream maker?

    • Elizabeth says:

      Thanks Johlene! There are some recipes that work without an ice cream maker, but unfortunately I think this is one where the machine is necessary. If you google “semifreddo” you’ll find tons of recipes for a dessert that has an ice cream texture but doesn’t ever need to be churned!

  29. Jillian says:

    Rocky Road is my favorite!! :-)

  30. How on earth did I miss these on Monday?!?!?! Oh my, salted caramel brown butter….do you know how to make a match or what?! These sandwiches look over-the-top delicious!

    • Elizabeth says:

      Haha, it’s because WordPress and I were in a big fight and the post was fashionably late. :) So glad you stopped in, Kelli!

  31. […] Sugarhero with Salted Caramel Ice Cream Sandwiches […]

  32. Kelly says:

    I made these for my hubby’s birthday “cake” on the weekend, and I just, well, uhhhh….speechless, really. I have nothing but Homer Simpson noises, because really, the ice cream, the cookies, the combination = sublime.

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