Ingredients
Method
Start by making the caramel for the ice cream
- Read the instructions completely before starting. Start by microwaving your heavy cream for 30 seconds. You want it warm when you add it to the hot sugar so it doesn't cause your caramel to harden and split. Make sure your butter is at room temperature as well, or it will have the same effect.
- In a medium saucepan over medium heat, melt the sugar while stirring with a wooden spoon frequently. It will take a while for it to start to melt, and it may seem like nothing is happening at the beginning but be patient. Once it begins to melt, the sugar will become clumpy, and you should start stirring constantly. The sugar will eventually completely melt to an amber colored liquid. Once the clumps of sugar are dissolved, immediately remove from the heat and stir in the butter. It will sizzle and splash rapidly, so be careful! Stir vigorously until butter is melted. It may not look combined yet, that's ok. Immediately stir in the heavy cream and whisk vigorously until the caramel is smooth and combined. Stir in the vanilla and salt. Let the caramel cool for at least 30 minutes before using in the ice cream.
Make the ice cream
- Line a 9x13 inch rectangular baking sheet with parchment paper.
- Add the heavy cream to a large mixing bowl and, using a hand or stand mixer fitted with a whisk attachment, whip on high speed until the cream reaches stiff peaks. Add the sweetened condensed milk, espresso powder, Baileys, vanilla, and salt and mix until just combined. Finally, fold in ½ cup of the cooled caramel. It's ok if there are some streaks. Pour the ice cream into the previously prepared baking pan and spread into an even layer. Cover with cling wrap and place in the freezer for 4 hours, or until firm.
Make the cookies
- While the ice cream freezes, make the cookies. In a large bowl using either a hand or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until creamy and smooth. Add the eggs and vanilla and mix until combined.
- In a medium sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until almost combined. Add the milk and mix on low speed until just combined. The dough will be thick and sticky. Cover the bowl with cling wrap and chill in the refrigerator for 45 minutes.
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicon baking mats.
- Once chilled, scoop the dough into balls of roughly 1-2 Tablespoons in size. Place on the baking sheets, 2 inches apart. Repeat with all of the dough (it may take two batches). Bake for 11-12 minutes. I like to take the trays out at about 9 minutes and bang them on the counter a couple times to help flatten them a little. Cookies are done when the edges are set, but the center is still a little gooey. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire cooling wrack to cool completely before assembling.
Assemble
- Remove the ice cream from the freezer. Using a round cookie cutter roughly the same diameter as your cookies (or freehand with a knife), cut out the ice cream into pucks. Sandwich the pucks between the flat sides of two cookies. Repeat with the remaining ice cream and cookies. Make sure to move quickly as the ice cream will start to melt. You may have some extra ice cream, just scoop it into a sealable container, and store it in the freezer to enjoy by itself.
- Place the assembled sandwiches back in the freezer for at least 2 hours to firm up. Then enjoy! You may need to let the sandwiches thaw for a couple minutes before enjoying. Leftovers keep sealed in an airtight container in the freezer for up to 3 weeks.