These Snickers Ice Cream Sandwiches have chocolate ice cream and homemade caramel and chocolate sauces sandwiched between two Snickers cookies. In a word: heaven.
Preheat oven to 350F. Line baking sheets with parchments or silpats (see note) and set aside.
In a large bowl, combine dry ingredients (flour, salt, baking powder, and baking soda). Set aside.
In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl.
Add egg and vanilla and beat until incorporated. With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated. Fold in chopped Snickers.
With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. Bake 12 minutes, turning the baking sheet around halfway through. Allow cookies to cool completely on a wire rack.
For Caramel Sauce:
Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. :)
Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate.
For Chocolate Sauce:
In a medium saucepan, whisk together cocoa and sugar. Gradually whisk in cream.
Over medium heat, whisk mixture until warm. Add butter and stir until melted. Remove from heat. Whisk in vanilla.
Assembly:
Spread softened ice cream into a baking pan (ice cream should be about 1" thick). Place pan in the freezer until ice cream is firm.
Place cookies on a lined baking sheet. Cut rounds of ice cream (a round cookie cutter or drinking glass work nicely for this) and place onto half of the cookies.
Drizzle caramel and chocolate sauces over the ice cream, then place a second cookie on top to form a sandwich.
Immediately transfer the sandwiches to the freezer to freeze through, at least 30 minutes. Once frozen, sandwiches can be transferred to a sealed container and stored in the freezer.Enjoy!
Notes
Note on chocolate and caramel sauces: I cut the ingredient amounts way down so that you won't have a ton left over, but you still likely won't use quite all of it. Having some extra caramel and chocolate sauce in the fridge is never a bad thing if you want to double (or quadruple!) the recipes. ;)Note on Snickers: I used 1 ½ cups Snickers Bites in the recipe, which I then quartered. This was about 7.5 ounces of chopped Snickers. The bites were convenient as they needed less chopping, but you could us any size/shape.Note on Silpat: I bake my cookies on silpats (like these [here]) out of convenience. If you bake them on parchment-lined baking sheets, they may be done a little sooner than 12 minutes.Note on Ice Cream: I used chocolate ice cream, but it's really up to you. Vanilla, caramel, and Snickers ice cream immediately come to mind.