There’s spicy ice cream, and then there’s Sriracha ice cream. And this ain’t no wussy version either. No, brought to us by Dallas-based food bloggers The Glut Life, these chocolate, peanut butter and Sriracha cookies are Texas-sized and Texas-hot (holding at least a good quarter cup of cock sauce in the batter).
I literally have no words. Is there such a thing as a brrrn-gasm? Here’s the recipe, in The Glut Life voice:
Sriracha Ice Cream Sandwiches
Makes “two Glut sized cookies and about 3 regular ones.”
Ice cream sandwiches are boring. Well, are really…yeah kinda lame. I mean we grew up in the city so we are only used to one kind. Black top & bottom with white insides. We wanted to step it up a notch. We made chocolate peanut butter Sriracha cookies and filled them with Thai basil vanilla bean ice cream. Hi haters!
Ok lets start with the cookie, because they are the only thing complicated about this thing, annnnnnd no one wants a sad cookie
- 3/4 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup (100 grams) granulated white sugar
- 2 large egg
- 1 teaspoon pure vanilla extract
- 1/4 Cup Chocolate Chunks
- 3/4 cup peanut butter (crunchy)
- 2 cups all purpose flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon salt
After you mix in the dry stuff you need to holler at the real deal… SRIRACHA!!1!1!!! And lots of it. I think we put a good quarter of a cup or more in the batter. but we like flava’ (aka white people, you should only put an 1/8 of a cup)
Time to get baked. Coconut shreds take this sandwich to all new “high’ts”. Take coconut shreds and spread them on parchment paper on a baking sheet. Bake for 15 minute on 385 degrees until golden brown. You want to get this out of the way so it cools down enough so it can be rolled in the ice cream.
Onto the ice cream, Thai Basil x Vanilla bean. Trust us, we be food match makers, son. Thai basil pairs perfectly with vanilla bean. You know just like Red Light districts and ping pong balls.
THAI BASIL ICE CREAM:
- 1 bunch of Thai Basil
- 1 Carton of Vanilla Bean Ice Cream
First step in making this magical combination is to get the ice cream softened by folding it, Marble Slab style. While the cream is doing it’s thangthang you need to start choppin’ up the basil super super fine. Once the ice cream is softened, throw in the basil and whip it up all nice. Then toss that badboy back in the freezer to set.
Making the the cookies was a pain in the ass. Rolling them into balls, making them into patties, using a knife to make grids on them, and like baking them n shet…? #AintNoNobodyGotTimeForThat
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.
So it’s time put these bad boys together. Let the cookies cool, and get the ice cream softened again. Scoop the cream on the cookies like you know what your doing. Cap it off with another cookie and roll that sucker in the toasted coconut. Yummy!
[Photo and recipe credit: The Glut Life]