Chocolate Chip Cookie Ice Cream Sandwich Cake
User Reviews
4.6
36 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
16 servings
Chocolate Chip Cookie Ice Cream Sandwich Cake
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Chocolate Chip Cookie Ice Cream Sandwich Cake is a sweet and easy crowd-pleasing dessert that will stretch easily to feed a crowd. You can use any ice cream you love, and it’s perfect for a Fourth of July cookout, or summer barbecues!
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Ingredients
- ¾ cup butter room temperature
- ½ cup sugar
- ½ cup light brown sugar
- 2 tablespoons Karo® Syrup
- 1 egg
- 2 teaspoons pure vanilla extract
- 1-1/2 cups all-purpose flour
- 2 tablespoons corn starch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1-1/3 cups semi-sweet chocolate chips
- ⅓ cup Chopped Pecans optional
- 1 quart to 1/2 gallon favorite ice cream
- ⅔ cup 4 ounces semi-sweet chocolate chips
- 1-1/2 tablespoons butter
- ½ teaspoon pure vanilla extract
- ⅔ cup heavy cream
- 3 tablespoons Karo® Syrup
Instructions
- Preheat oven to 325°F. Lightly grease two 9-inch cake pans. Line bottoms with parchment paper or waxed paper for easy removal.
- Cream butter, sugar, brown sugar and corn syrup in a large mixing bowl. Add egg and vanilla; mix well. Combine flour, corn starch, baking soda and salt together in a small bowl. Mix into butter mixture. Stir in chocolate chips and pecans.
- Divide dough evenly between the two cake pans, spreading to cover bottoms of pans. Bake 20 to 25 minutes until cookies are light golden brown. Cool completely in pans on wire racks.
- To assemble cake: Line a 9-inch springform pan generously with plastic wrap. (Let plastic wrap overhang edge of pan so that you can wrap cake when it is assembled.) Remove ice cream from freezer 5 to 10 minutes before ready to assemble cake.
- Remove one cookie from pan and place, top side down, in lined springform pan. Spread ice cream to desired thickness on top of cookie. (Use as much or as little ice cream as you like.) Place second cookie on top of ice cream, top side up. Wrap plastic wrap over top of cookie cake. Freeze for 2 hours or until ready to serve.
- For Rich Chocolate Sauce: Place chocolate, butter and vanilla in a medium bowl.
- Bring cream and corn syrup to a boil in a small saucepan.
- Remove from heat; pour over chocolate, butter and vanilla.
- Cover; let stand several minutes or until mixture can be whisked smooth and chocolate has melted completely.
- Cool until mixture is slightly thickened.
- Drizzle chocolate sauce over each slice of cake just before serving.
- TIP: Just before serving, roll edge of cake in miniature chocolate chips, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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