Heat-seekers can’t get enough of Fly By Jing Sichuan Chili Crisp — the spicy, crispy, and mala numbing condiment that elevates every dish. Seriously, Jing Gao’s all-natural creation is the perfect partner for everything from fried chicken to breakfast sandwiches to ice cream.
Yes, ice cream! This recipe from Jing herself combines creamy goodness with high-scoville flavor for a hot new twist on an all-time classic. These ice cream sandwiches take ten minutes of active prep, serve six people, and deliver wide smiles with every bite!
8 - 10 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
Preheat oven to 350°F. Whisk baking powder and flour together in a large bowl.
Add butter, brown sugar, peanut butter, egg, and vanilla extract. Combine until thoroughly incorporated.
Spoon out 12 cookies of dough onto a parchment-lined baking sheet. Flatten with a fork to roughly 1.5 diameter.
Bake for 8-10 minutes. Let cool and spread Sichuan Chili Crisp on the inside of a cookie.
Add one scoop of ice cream and top with another cookie.
Repeat, serve, and enjoy!