Here’s How to Make Sriracha Ice Cream Sandwiches

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

COOKIES:

  • 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

BAKING:
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]



Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.



  • http://www.facebook.com/profile.php?id=675238710 Eric Johnson

    Don’t Have Sex With Olive Oil as Lubricant — Or This Can Happen!

  • http://www.unqualified.org/ Brian Flores

    That just looks fucking awful.

  • mulatte

    Yeah, white people hate spice, just like Mexicans hate working. Fucking dumbass….

    • http://twitter.com/Ctypo Count Typo

      lol relax Mulatte. I’m white and I can’t handle much spice, even though I love the taste of it. I thought it was hilarious. Races and cultures are different and that’s okay, and so is laughing about the differences. As long as you’re not being a dick about it there’s no reason to be afraid to bring it up.

  • thotpoizn

    @mulatte:disqus – relax already. I’m a white dude who loves crazy hot spicy food, and I chuckled at this; why didn’t you? It’s not racism, just an observation: there’s a fairly small group of “pale faces” who like things measured on the Scoville scale. The rest generally do not appreciate a peppery surprise. You don’t see a lot of ghost peppers or habaneros served in Connecticut restaurants. Even in California and Texas, lots of Caucasian people consider eating a handful of pickled jalapenos to be a demonstration of their amazing bravery, to be looked on with awe by their friends who can only tolerate mild ketchup.

    So, why all the hate? It’s just an empirical observation, and if for example you’re the exception to that rule, more power to ya. Props to the author for a fairly pragmatic and accessible warning: I can easily imagine some poor random person running out and buying Sriracha sauce without fully understanding that it’s made of, gasp, those fiery devil jalapeno peppers. If it makes you feel any better, I’m sure there were some black and brown and red and yellow people who don’t really enjoy spicy food, who appreciated that warning just as much.

    • Anonymous

      Sriracha is not made from jalapeno peppers, but from Thai chilis. BTW, I used to live near a Sriracha factory in Thailand. It does taste better over there.

      • Sixx

        Huy Fong Foods’ chili sauces are made from ripe red jalapeño chili peppers and contain no added water or artificial colors. The company formerly used serrano chilis but found them difficult to harvest. The company has warned customers about counterfeit versions of its sauces.[3]

      • thotpoizn

        OK, now I’m super jealous. I’ve only had the American “ketchup” version (and at my house, that’s pretty much how we eat it). I didn’t know there was a better, hotter kind!

  • http://www.facebook.com/chris.wheeler.568294 Chris Wheeler

    I’m ok with this. Sriracha is like Thai ketchup! And honestly, I.use it more often than ketchup. Trying this this weekend…

  • http://www.facebook.com/profile.php?id=1675778097 Jason Insertlaastnaamehere

    this looks disgusting. someone made this just for notoriety

  • http://www.facebook.com/Dragonstarz Kayla Tomlinson

    The Oatmeal needs to see this.