GETTING READY:

Preheat oven to 350°F.

Line a baking tray with parchment paper.

MAKING:

Heat a small saucepan and melt butter in it. Add sugar, water and bring to boil. Swirl the pan occasionally and cook for 10 minutes.

Reduce the heat and add heavy cream. Cook until the mixture turns smooth and creamy.

Turn off the heat and add salt and vanilla. Allow to cool in a refrigerator.

Remove the ice cream from freezer and allow to rest for 5-10 minutes at room temperature.

Add ½- 2/3 cup of caramel sauce (to taste) and stir well. Transfer to a container and free for 4 hours or until solid.

In a bowl, cream together butter and sugar until fluffy.

Add egg, vanilla and beat well.

In another bowl, combine flour, salt, baking soda, corn starch and mix well.

Add to egg mixture and gently stir in chocolate chips.

Cover with a plastic wrap and refrigerate for 2 hours.

After 2 hours, scoop mounds of dough on sheets and press down slightly. Sprinkle little sea salt over it.

Pop into oven and bake for 8-10 minutes. Allow to cool completely.

Wrap cookies with frozen ice cream mixture using aluminium foil as shown in the video.

Place in freezer and allow to set for 4 hours.

Drizzle remaining sauce and sprinkle sea salt before serving.

SERVING:                       

Serve and enjoy!