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. 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.)
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ⅓ cup sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 and ¼ cups semi-sweet chocolate chips
- ⅓ cup milk chocolate chips (or dark)
- 1.5 quarts vanilla bean ice cream
- optional: mini chocolate chips or sprinkles for the side of the cookie sandwich
- Preheat oven to 350 F. Lightly grease two 9-inch springform pans and line with parchment paper. (Or if you only have one springform pan, just line the pan and wait until the first cookie has baked and slightly cooled then bake the second cookie.)
- Cream together the butter and sugars in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy. Add the egg, egg yolk, and vanilla extract. Mix well. Mix in the baking soda and salt. Then gradually add and mix in the flour until fully incorporated. Gently stir in the 1¼ cups of semi-sweet chocolate chips and ⅓ cup of milk or dark chocolate chips.
- Divide the dough in half and press out the cookie dough into the prepared springform pans. Bake for 13- 15 minutes, until light golden brown and almost set. Cool on a wire rack in the springform pans.
- Once cookies are cool and set, line one of the 9-inch springform pans with plastic wrap, using two pieces to create a t-shape with overhang on the sides. Invert one cookie top-side down in the bottom of the pan. Using a rubber spatula, add a smooth layer of the softened ice cream. Gently top with the remaining cookie, top side up pressing down slightly until it's even. Wrap plastic wrap over the top of cookie cake. Place in freezer for at least 2 hours or overnight.
- When ready to serve, add the mini chocolate chips or sprinkles to sides of cookie ice cream cake. Cut into pieces and serve.
Adapted from Michael Symon- The Chew