1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix is the foundation for your cookies.
3. In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Use an electric mixer for best results.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. I always pause here to take a little taste of the dough—Mama Lou said it was the best part of baking!
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep your cookies tender.
6. Fold in 1 cup of the caramel popcorn gently, saving the rest for sandwich assembly.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the palm of your hand.
8. Bake for 10-12 minutes, or until the edges are golden but the centers still look soft. Remember, cookies will firm up as they cool.
9. Allow the cookies to cool completely on wire racks. This step is crucial—warm cookies will melt the ice cream too quickly.
10. Once cooled, take one cookie and spread a generous scoop of vanilla ice cream on the flat side. Press another cookie on top to form a sandwich.
11. Press a handful of reserved caramel popcorn gently around the edges of the ice cream, pressing lightly so it sticks without crushing.
12. Optionally, sprinkle a pinch of sea salt flakes on top for a delightful contrast, just like Mama Lou used to do with her caramel treats.
13. Wrap each sandwich in parchment paper and place them in the freezer for at least 1 hour before serving to firm up the ice cream.

I find that letting these sandwiches rest in the freezer helps all the textures marry beautifully, making each bite a perfect balance of creamy, crunchy, and chewy.