Fried Ice Cream Cookies

Ingredients

Cornflake topping

• ¼ cup butter
• ½ cup brown sugar
• ½ cup toasted sliced almonds
• 2½ cups cornflakes, crushed

Cookies

• 1 cup butter
• 1¼ cups sugar
• 1 egg
• 1 egg yolk
• 1½ tsp vanilla bean paste
• 2½ cups flour
• 2 tsp baking powder
• ¼ tsp cinnamon
• ¼ tsp kosher salt

Ice cream frosting

• ½ cup Häagen-Dazs vanilla ice cream
• 1 cup salted butter, room temperature
• 1 tsp vanilla bean paste
• 3⅔ cups powdered sugar

Caramel drizzle

• ½ cup sugar
• 3 Tbsp butter, sliced
• ¼ cup heavy cream
• ¼ tsp sea salt
• ¼ tsp vanilla

Directions

Topping

1. Boil the butter and brown sugar together, then stir in the almonds and cornflakes.
2. Set aside 1 cup of topping for the end.

Cookies

1. Cream the butter and sugar. Add the egg, egg yolk, and vanilla bean paste and cream again.
2. In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Add to the creamed mixture and mix until just combined.
3. Scoop into ¼ cup (2.5 oz) balls, roll in the remaining topping, and chill.
4. Bake at 375°F for 11–12 minutes. Let cool.

Frosting

1. Let the ice cream melt to room temperature.
2. Beat the butter until creamy. Add the vanilla and powdered sugar, mix until combined, then whip until creamy.
3. Add the melted ice cream and whip until creamy.

Caramel drizzle

1. Heat the sugar in a saucepan over medium heat until melted and amber.
2. Add the butter and let it melt. Add the cream and boil 1 minute.
3. Remove from heat and stir in the salt and vanilla.
4. If the sauce separates, blend on high briefly, then strain through a fine mesh strainer.

Finish

1. Frost the cooled cookies, top with the reserved topping, and drizzle with caramel.