It’s everything you love about a chocolate chip ice cream cookie sandwich—except the size. The most annoying thing about a great chocolate chip cookie sandwich is how small it is (am I right?). This cake busts right through that problem.
The treat’s a guaranteed crowd-pleaser—a thick slab of vanilla ice cream, served between two chewy (not crispy) chocolate chip cookies, and every millimeter of exposed filling is covered in mini semisweet chocolate chips.
It’s so memorable that Time named it one of the top 10 most iconic junk foods. Richard LaMotta, its inventor, created it to appeal to an older, more sophisticated audience, slapping on double the price tag of other frozen treats (a whopping $2, back in 1981). Clearly, people didn’t mind paying more for what’s essentially two treats—cookies and ice cream—but there’s always been one limitation to it: It’s palm-sized, and not so easy to share.
Giant Chipwich Cake
Yields: 10 servings
Prep Time: 0 hours 20 mins
Cook Time: 0 hours 0 mins
Total Time: 3 hours 30 mins
- 2 (16.5-oz.) packages refrigerated chocolate chip cookie dough
- 1/2 gallon vanilla ice cream, softened (see tip)
- 1 c. mini chocolate chips
Preheat oven to 350° and line two 9-inch cake pans with parchment paper. Press 1 package cookie dough into bottom of each prepared pan. Bake until golden, about 20 minutes. Let cool in pans 10 minutes, then remove and freeze 30 minutes.
Remove cookies from freezer. Flip one over, flat-side up, and scoop on vanilla ice cream, smoothing top with a spatula to create an even layer. Sandwich with second frozen cookie, flat-side down, pressing to push ice cream out to the sides. Smooth ice cream along sides and press sides in chocolate chips until exposed ice cream is completely covered.
Set ice cream sandwich on serving plate and freeze until firm, 2 hours.
When ready to serve, remove from freezer to let soften, 10 minutes, then slice like a cake.