In a small saucepan, combine the sugar, salt, cream of tartar, and water. Place over medium high heat, stirring often with a rubber spatula to encourage even cooking.

When it comes to a boil reduce the heat to medium and continue stirring often. After about 10 minutes, when the color turns an even medium amber color, slowly stream in the heavy cream, quickly mixing until fully combined. Then, mix in the butter and gochujang. Once the butter has melted, continue cooking and stirring with the rubber spatula for one more minute.

Remove the caramel from heat then and pour through a mesh sieve into a glass jar. Chill in the fridge until ready to use.

In a baking sheet or cake pan about 9"x13", spread the softened vanilla ice cream into an even layer.

Add dollops of the cooled gochujang caramel sauce to the ice cream, and use a toothpick to swirl it around.

Place in the freezer while you make the cookies.

Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, use an electric hand mixer to cream together the butter and sugars for 2-3 minutes until light & fluffy.

Beat in the egg, vanilla, and gochujang until fully combined.

Scrape down the bowl, then add the dry ingredients and mix on low speed until fully combined.

Using a 2 tablespoon cookie scoop, portion the dough, roll in granulated sugar, and place on the baking sheet about 2 inches apart.

Bake the cookies for about 8 minutes or until puffed up and slightly underbaked.

Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Allow the cookies to cool completely on the baking sheet.

Using a cookie cutter the same size or slightly smaller than the cookies, cut out an ice cream disk and sandwich it between two cookies. Place in the freezer, while you assemble the remaining cookies.