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Jing Gao's "Fly By Jing" Spicy Ice Cream Sandwich

Jing Gao's Spicy Ice Cream Sandwich
This recipe by Jing Gao herself combines the complex, spicy flavors of her namesake Sichuan Chili Crisp with vanilla ice cream for a hot new twist on the all-time classic ice cream sandwich. By using peanut butter in the cookie dough, this sweet dessert recipe nods to the classic savory partnership of chili oil and peanut butter.
  • Serving Size


  • Prep Time

    10 - 15 minutes

  • Total Time

    30 minutes


  • 1/2 cup all-purpose flour

  • 1 cup creamy salted peanut butter

  • 1/2 cup butter

  • 1/2 cup brown sugar

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 3/4 teaspoon baking powder

  • 2 pints vanilla ice cream

  • "Fly By Jing" Sichuan Chili Crisp


  1. Preheat oven to 350°F. 
  2. Whisk baking powder and flour together in a large bowl.
  3. In a separate bowl, whisk together butter, brown sugar, peanut butter, egg, and vanilla extract. Then, slowly add the dry mixture to the wet mixture and mix until fully incorporated.
  4. Spoon out 12 cookies of dough onto a parchment-lined baking sheet. Flatten with a fork to roughly 1.5 diameter.
  5. Bake for 8-10 minutes. Let cool and spread Sichuan Chili Crisp on the inside of a cookie.
  6. Add one scoop of ice cream and top with another cookie.
  7. Repeat, serve, and enjoy!
Baking Dessert