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chipwich ice cream cake – smitten kitchen

Chocolate Chip Cookie Ice Cream Cake

A delightful combination of chocolate chip cookies and vanilla ice cream, layered and chilled to create a delicious ice cream sandwich cake.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 stick Butter Melted
  • 3/4 cup Brown sugar
  • 1/4 cup Milk
  • 1 large Egg
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • 1 1/2 cups All-purpose flour
  • 1 cup Chocolate chips Divided, with 1/2 cup for batter and 3/4 cup for decoration
  • 1/2 teaspoon Salt
For Assembling
  • 1 quart Vanilla ice cream

Method
 

Make the Cookies
  1. Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper and butter or nonstick spray.
  2. Melt half the butter in a microwave or pot, then whisk in the brown sugar, milk, and salt until smooth. Let cool.
  3. Add egg and vanilla to the mixture and whisk until combined.
  4. Sprinkle with baking powder and mix well.
  5. Stir in flour and 1/2 cup of chocolate chips until flour disappears.
  6. Pour half the batter into each pan and sprinkle with 2 tablespoons of chocolate chips.
  7. Bake for about 15 minutes until golden and set but soft in the center.
  8. Cool on a rack for 5 minutes, then remove from pans and freeze for 10 minutes.
Assemble the Cake
  1. Line one cake pan with plastic wrap extending up the sides.
  2. Place the first cookie round top side down in the pan and scoop vanilla ice cream evenly on top.
  3. Place the second cookie top side up on the ice cream and press down lightly.
  4. Cover with the plastic wrap and chill for 3 to 6 hours, ideally overnight.
Finish and Serve
  1. Remove the cake from the freezer and run a knife around the edges.
  2. Lift the cake out using the plastic wrap and pat the remaining chocolate chips onto the sides.
  3. Cut into 8 to 12 wedges and serve immediately.

Notes

The cake can be kept frozen for weeks. For individual ice cream sandwiches, pour the batter into a 9×13-inch pan after baking, cut, and fill with ice cream.