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…
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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. Save
