Giant Chocolate Chip Cookie Ice Cream Sandwich- An amazing show-stopping dessert that’s perfect for celebrating birthdays, enjoying with a crowd, and more! This dessert is easy to make and tastes incredible!
What’s better than cookies and ice cream? How about two giant chocolate chip cookies with a full half gallon of ice cream sandwiched in between! With mini chocolate chips all around it! IT’S AMAZING! We decided that cake is great but we like cookies and ice cream even more so why not replace our birthday cakes with a fun, show-stopping birthday “cake” of a Giant Chocolate Chip Cookie Ice Cream Sandwich. Best idea ever!
Shortly after we decided we’d like to try making some kind of ice cream cake, I was watching, The Chew, and watched in amazement as Michael Symon made a Giant Chocolate Chip Cookie Ice Cream Sandwich. I immediately bookmarked the recipe and couldn’t wait to get baking! I loved his recipe but decided the cookies were a little too thick, especially with how much ice cream is sandwiched in between. So I changed the recipe to make the cookie thinner and it was perfect! (And luckily I had a family party the next day so I just cut it all into pieces and served it as cookie bites.)
The giant cookies are amazing! I added mostly semi-sweet chocolate chips and a little milk and dark chocolate chips to switch it up. But you can do as you please. (Although in my opinion, all milk chocolate chips would be too sweet.) I bought this springform pan just for this recipe. I love it! Since I only have this one pan, I baked one giant cookie, let it cool, then baked the other half of the dough. If you have two springforms pans, you can bake the dough at the same time.
Once the giant cookies were baked and cooled, and the ice cream was softened, it was time to assemble! Then time to be patient as it needed time to freeze.
This was the result! Such a pretty dessert and incredibly tasty! I’ll be honest. I thought there was no way we could eat it all. We thought about sharing it, but after only a few days between me, my husband, and kids we happily finished it all! It seriously is one of the best desserts I’ve ever had! Even though it’s all frozen, the cookie part is still soft. Once the entire cookie sandwich is completely frozen, it’s actually really easy to cut and eat. I do suggest waiting 5-10 minutes to let it soften a little. You can either pick it up with your hands or use a fork. (Don’t mind that in the picture it’s a little melty, it had been out of the freezer for a bit as I was taking pictures of it for you all!)
I see this Giant Chocolate Chip Cookie Ice Cream Sandwich becoming our new birthday “cake” tradition! And you could get creative and use any flavor of ice cream you want. I might even change up the cookie flavor in the future and also add sprinkles to the sides. (I’m thinking red, white, and blue sprinkles for the 4th of July! Or even Memorial Day.)
7/4/2020 update. I did it! Here is this amazing Giant Chocolate Chip Cookie Ice Cream Sandwich with a Patriotic makeover!
Giant Chocolate Chip Cookie Ice Cream Sandwich
Maygan Crispin says
Just made this for my son’s 13th birthday! It was easy and turned out awesome ..Thank you!
Awesome! I bet he loved it. Thanks for letting me know! 🙂
Could you use premade cookie dough for this
I’m sure you could but I haven’t tried it. Let me know how it goes!
Carol Goodsell says
If I don’t have a springform pan can I shape with hand place on parchment paper?
I don’t understand exactly your question but I would use instead some type of round pan and just spray it really well and use parchment paper so it can come out easily. Be sure to leave an overhang on each side so you can pull it out once it has cooled enough. You could even use an 8×8 baking dish but obviously, it’d be square if you do that.
Made this for a birthday cake. Because it was frozen, it was very difficult to cut. Unable to put candles in the top.
I’m so sorry! I would recommend waiting 5-10 minutes to let it soften a little. You could also add some whipped cream, or buttercream frosting on the top, etc. and put the candle in that. I hope you still enjoyed the recipe.
You could also make the candle impressions in the cookie surface after baking and prior to freezing!
Hi when you are placing the assembled cookie cake into the freezer to set. are you putting it in just the spring foam pan covered with Saran Wrap on top? I’m afraid of freezer burn if left in the freezer overnight. In my experience, Saran wrap/plastic wrap has never made a great or tight seal on metal pans. I would ideally like to make this on Sunday and have ready to serve (and make sure it turned out right) for my son’s birthday on Monday. Do you think it would set/freeze ok if the spring foam pan is placed into a larger plastic container?
Yes, I think that would work just fine. I recently had one in the freezer for a full week and it was perfectly fine. Happy birthday to your son!
Thanks! I made the cake today. I only have one spring foam pan but the first cookie cake was thinner and flat and took 17 min to cook. Set timer to 13min and it was clearly raw so added 2 more min then pulled it out although it still looked undercooked a little. We are strictly a soft cookie family, so didn’t want it to get crispy. I split the dough mixture in half. Any thoughts on what I may have done wrong? I’ve made several cookie cakes before but haven’t used parchment paper or spring foam pan before. Only 12” pizza pan (with edges) and they’ve always come out right. Second cookie was perfect. Also any tricks on the parchment paper part? I lined the bottom of the pan with parchment paper but it creased in several spots resulting in an even circle. I will say I left an overhang as I thought I was using the paper to pull out the cake like one would a brownie. This bothers my ocd a little but moving past for my sons bday since I don’t have time to make another one today. Either way thanks for sharing the recipe! Appreciate any advice/tricks I may have missed!
Did you weigh each half of dough to make sure it was equal? Each oven is slightly different so baking times can vary slightly. To get the circle parchment paper I place the parchment paper under the springform pan and trace it with a pencil. Then I cut it out just inside the pencil line. Hope that helps and I hope it still turns out great! 🙂
Oh ok thanks! I did not cut it the paper and did not weigh what a great idea. The dough was quite sticky should I refrigerate it before weighing? It tastes great but the ice cream melted unevenly. The center was perfect but the edge melted so quickly. I had to let it just melt bc otherwise couldn’t cut the center. Should I have the ice cream be super soft (like semi melted) when layering next time or just semi soft. I could spread at semi soft so assembled it at that point. Also, cake was in freezer all night to set.
#Loves Dork Diaries says
I loved this recipe thank you
#Loves Dork Diaries says
can you make a recipe with no eggs thanks
I haven’t tried it so I am not sure. Google “egg substitutes” and see what would work best for you and let me know how it turns out!
Maddie :) says
I’ve made this a few times and its turned out great every time! Seriously, I’m in love with this, the fact that it is frozen while still be soft is awesome. I used a 10 in pan so mine was a little thinner but sill a perfect size. I recommad using mini chips, because the chocolate is still frozen when you’re eating i, the the small chips go down a little easier on the teeth.
That’s great! It’s such a fabulous recipe. Thanks for the mini chocolate chip tip!
Made it for my son’s 14th birthday…. he’s been wanting ice cream sandwich and this giant cookie was good in his book! We are in India during this pandemic for work so this was the best option.
I’m glad this worked out great for his birthday! 🙂
Any tips on getting the batter to spread better? I couldn’t get the batter to spread evenly. I tried using wax paper sprayed with cooking spray to help spread. After baking, it just wasn’t even.
Sorry it wasn’t spreading for you. I find it easiest to just use my fingers to spread it.
A trick that worked for me was to wet my fingers with water before spreading it to the edges of the pan. This way, the dough does not stick to your fingers.
FYI, it was my first time making this cake for my hubby’s bday party tonight and everyone loved it!! It was such a fun presentation, and the cookies themselves were much better than other cookie cake recipes I’ve tried in the past. I think using the springform pan was part of the trick! I made mine with half vanilla and half chocolate marshmallow ice cream, and coated the edge in sprinkles after it had been in the freezer for 2 hours. It was a little messy to assemble and sprinkle, but I just re-wrapped and froze it (using both aluminum foil and cling wrap) and it worked well enough. The end result was worth the mess— yum!
Thanks for sharing! I’m so glad you loved it. I tested it many times to get it just right! 🙂
please help! i made the recipe and it looks great. i put it in the freezer this morning and i forgot to cover the top with that plastic wrap. is the cake ruined? should i start over? or would it be okay if i cover it now. i’m serving it tomorrow night.
No worries! It should be just fine!
Is it ok that I left the cookie at room temperature overnight instead of in the freezer? Any food safety problems?
If it was baked already then it’s totally fine!
How many servings do you think you get out of this recipe?
Carol Goodsell says
Can I shape dough without a spring form pan?
It will spread too much if it’s not in a pan of some type.
I made this but added 1/3 cup of rainbow Jimmie sprinkles to the batter to make it festive for a birthday cake. I used blue bell homeade vanilla with strawberries blended in and it was a huge hit. I will definitely be making this again!
That is so much fun and sounds delicious! I’m so glad you loved it!