Candied Jalapeño Ice Cream Sandwiches

Serves 6 · 35 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 58g carbs
• 20g fat
• 2g fiber

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Ingredients

• 3 fresh jalapeños, thinly sliced into rings
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp apple cider vinegar
• 12 soft store-bought or homemade chocolate chip cookies
• 1 1/2 pints vanilla bean ice cream
• pinch fine sea salt
• 1 tsp lime zest

Instructions

1. 1Combine the sugar, water, and apple cider vinegar in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.
2. 2Add the jalapeño rings and salt. Reduce heat and simmer 8 to 10 minutes, until the peppers turn translucent and the syrup thickens slightly and smells sweet-spicy.
3. 3Remove from heat, stir in the lime zest, and let the candied jalapeños cool completely in the syrup, about 30 minutes. Drain on a wire rack or paper towels, reserving a spoonful of syrup if desired for drizzling.
4. 4Soften the vanilla ice cream at room temperature 5 to 8 minutes so it is scoopable but not melting.
5. 5Lay out six cookies flat-side up. Working quickly, place a generous scoop of ice cream on each and gently press to flatten into an even layer about 3/4-inch thick.
6. 6Scatter a few pieces of drained candied jalapeño over the ice cream on each sandwich, pressing them lightly so they stick.
7. 7Top with the remaining cookies, flat-side down, and press gently to seal without squeezing out the ice cream.
8. 8Wrap each sandwich individually in parchment or plastic wrap and freeze at least 1 hour until firm. Serve straight from the freezer; the candied jalapeño gives sweet heat against cold creamy vanilla.