A Chipwich ICE CREAM CAKE! The classic ice cream truck treat turned into a dessert to feed a crowd! This easy ice cream cake recipe simple screams summer!
I’m caught somewhere in between summer and fall. Like it’s still pretty warm out, so it feels like summer, but my kids are back in school…football is on tv…and Pumpkin Spice is everywhere.
So forgive me with today’s cake. It’s pretty summery in every way. Like summer to the “umpth” degree. Do people still say “umpth”?
Anyhow, I have a friend who loves the Chipwich. The only place you can seem to find them up where I live is from the Ice Cream Man. I’m not sure why, it’s a pretty stellar ice cream option.
Anyhow, since I’m a bit of a chocolate chip cookie snob I usually make my own cookie ice cream sandwiches…and that’s all well and good…BUT I had an epiphany one day a few weeks ago. WHAT ABOUT A GIANT COOKIE CHIPWICH CAKE?
I mean right?
Doesn’t your mind think about things like this?
Just say yes.
Well, of course it was the best idea ever. It worked like perfection and the end result was a gorgeous giant cookie ice cream cake.
How to Make this Chipwich Ice Cream Cake
Let’s discuss the hows…
First step, cookie dough. I tweaked the recipe a little to make the perfect amount for a 9″ springform pan. You’re just going to need to divide the dough in half and bake one cookie at a time.
When the first cookie is done, let it cool a bit and then remove it from the pan so you can bake the other half of the dough.
WHen the second cookie is done and cooled completely leave it in the springform pan.
Top it with an entire half-gallon of vanilla ice cream, and then carefully place the other baked cookie on top…
Place that whole situation back in the freezer until the ice cream sets up. This will take a few hours.
THEN, remove the sides of the springform pan and press mini chocolate chips into the ice cream…
And then slice it up.
I feel like this is the best idea I’ve had in a while.
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Chipwich Ice Cream Cake
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
A Chipwich ICE CREAM CAKE! The classic ice cream truck treat turned into a dessert to feed a crowd! This easy ice cream cake recipe simple screams summer!
Ingredients
- 3/4 cup butter, room temperature
- 1 cup light brown sugar
- 1 egg, plus 1 yolk
- 2 teaspoons vanilla
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups flour
- 1 1/2 cups chocolate chips
- 1/2 gallon vanilla ice cream
- 1 cup mini chips
Instructions
- Preheat your oven to 350°F/175°C
- Spray a 9″ springform pan with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar together for 2 minutes. Add in the egg, yolk, vanilla, baking soda and salt mixing for 1 minute until smooth, scraping the sides of the bowl, as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Stir in the 1 1/2 cups chocolate chips.
- Divide the dough in half and press half of the dough into the bottom of the prepared pan. Bake this for 15-20 minutes or until the edges are golden and center is just set.
- Allow the cookie to cool in the pan for 10 minutes. Remove the sides of the springform pan and using a spatula carefully transfer the cookie to a wire rack to cool completely.
- Clean the pan, spray again with nonstick spray and repeat the baking process with the remaining dough, however when the second cookie is done leave it in the pan and allow it to cool there.
- When the second cookie is cooled remove your ice cream from the freezer and allow it to thaw slightly so it’s spreadable.
- Place all the ice cream on top of the cookie in the pan and spread it evenly using an off-set spatula.
- Place the other cookie on top and press down slightly so it’s even.
- Cover your pan with aluminum foil and place it in the freezer for at least 2 hours so the ice cream refreezes.
- When you’re ready to serve the cake, remove the sides of the pan and press the mini chocolate chips into the ice cream.
- Slice and serve.
Notes
store for up to a month, airtight in the freezer.
Nutrition
- Serving Size: 1 Slice
- Calories: 466
- Sugar: 42.4 g
- Sodium: 448.7 mg
- Fat: 22.3 g
- Carbohydrates: 63.9 g
- Protein: 7 g
- Cholesterol: 6 mg
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Will this recipe work if you wanted to just make regular size cookie sandwiches?
When you eat this cake are the cookies still frozen from their time in the freezer?
They are a little bit, yes, depending on how long you let it sit out before slicing
I made this cake for my 13th birthday and it was amazing! It’s was so fun and easy to make. I totally recommend this cake for others and you don’t have to be a great baker to make this. I also recommend baking it for around 12 minutes instead of 20. When I made this I felt like there wasn’t enough dough, but it spread itself out. So it was amazing in the end. Can’t wait to try it!!!!
Hope you loved it! It’s one of my kid’s favorites for sure!
Hi Shelly! First, your snickerdoodle recipe is a fan favorite in our house so I’m excited to try this one! Planning to make something similar to this recipe this weekend and have a question. I have a cake mold that I want to use instead of a springform pan. Thinking to bake the cookie cakes per your recipe (doubling bc my pans are approx 9x 18), cool completely and remove from pans. Then clean one pan and line in both directions with plastic wrap (for easy cake removal), insert one cookie cake, add ice cream, add second cookie cake, then freeze to set. What do you think? Any suggestions or tips? Thank you!
I think that would work perfectly! Of course you will want to increase the bake time a little bit due to the larger cookie. I might even bake at a slightly lower temperature for a longer time so the cookie bakes a little more evenly throughout and the edges don’t get too brown!
You said you tweaked the recipe so is the recipe you gave us the tweaked one or the base? Cause I’ve made uneven cookie cakes and/or dont have enough or too much with my 9×13 pan but I recently got a set of spring foam pans and want to to try but I want to get the ratio right.
P.S. sorry about my long email
The recipe provided, is the recipe you should use! I tweaked other recipes to come up with this one.
Do you use salted of unsalted butter? This looks amazing.
I use salted 🙂
I was so excited when I saw this on Instagram, that I made it for my own birthday tomorrow! It’s in the freezer now and I can hardly wait.
Hope you love it!!
I think this will be my (almost 3 year old) son’s birthday cake. Something different. I’m so excited! ?? I’ll use this exact recipe because I want to make sure the cookie will hold up to the ice cream
It will!! Especially after it’s frozen!
Love the recipe, thank you! It’s in the freezer for my daughter’s 44th birthday tomorrow. I wondered about how long to leave it out before serving. Will “wing” it. FYI I use “nth” degree (implying infinity) rather than umth degree. And yes, I still use it!
Thank you so much for this recipe!! I made it for my sons second birthday party and it was a huge hit! Everyone was so impressed especially my husband who thought it was the best idea ever! I had seen something similar in a FB viral video, but just on site I could tell the recipe had some glaring issues. I’m so happy I found your version. It was perfect, and we were pleasantly surprised at how well it sliced up!
Love hearing that! Yep, I tested this recipe a few times and was able to nail it (I think) on the third! I saw that same video, and know it was made with my recipe as inspo, but they cut some corners 🙂 I need to make my own video!
Made this for my daughter’s birthday since the Dairy Queens close for winter:-(. It was very good however the cookie got hard & made the cake difficult to slice. Should I have left it out for a bit before serving? Thank you:-)