• In a small saucepan over medium-high heat, bring the sugar, water and butter to a boil. Continue boiling until the mixture turns the color of amber (about 10 minutes). DO NOT STIR WHATSOEVER. You may swirl the pan.
• Turn the heat to low and stir in the heavy cream. It should boil and bubble furiously. Continue to stir until the mixture calms down a bit and is smooth and creamy.
• Turn off the heat and add the salt and vanilla. Let the caramel sauce cool completely and store in the refrigerator.
• Once the caramel is cooled, remove the ice cream from the freezer and leave at room temperature for 5-10 minutes or until softened.
• Stir in between 1/2 to 2/3 cups of caramel sauce- depending on how much of a caramel flavor you like.
• Pour the ice cream into a container and freeze for a minimum of 4 hours or until solid.
• While the ice cream is in the freezer, make the cookies.

To make the cookies:

• In a bowl, cream together the butter and sugars until light and fluffy.
• Add the egg and vanilla, and continue to beat.
• In a separate bowl, stir together the flour, salt, baking soda and cornstarch.
• Add this to the egg mixture in 3 batches.
• Stir in the chocolate chips/chunks.
• Cover the mixture and refrigerate for a minimum of 2 hours (no more than 2 days).
• To bake the cookies, preheat the oven to 350 F or 180 C and line a baking tray with parchment paper.
• Scoop 2 tbsp sized mounds of dough on the sheet about 2 inches apart and press down slightly. Top with a little sea salt if you’d like to.
• Bake for 8-10 minutes or until cooked through and cool completely. I like to store them in the refrigerator for an hour or so after cooling.

To assemble the sandwiches:

• Pair the cookies up- there should be 18, so you’ll end up with 9 pairs. An odd number means an extra cookie for you.
• Place a small sheet of foil under each pair and flip the cookies over.
• Scoop the ice cream (make sure it is soft enough to scoop) and place it on one of the cookies.
• Sandwich with the other and push down slightly so that the ice cream spreads out slightly. Work quickly or the ice cream will melt.
• Quickly wrap with the foil and place in the freezer for a minimum of 4 hours. I place each sandwich in the freezer as soon as I’m doing wrapping it.
• To serve, drizzle with remaining caramel sauce and top with sea salt.