Side Pannel
Chocolate Chip Cookie Ice Cream Sandwich Cake
- Prep Time: 25 mins
- Cooking Time: 20 mins
- Serves: 3 8-inch round cakes
Chocolate Chip Cookie Ice Cream Sandwich Cake
- Recipe Submitted by maryjosh on 08/18/2017
Ingredients List
- 1 1/2 cups unsalted butter, softened
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons salt
- 1 cup granulated sugar
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips
- 1 half gallon ice cream, any flavor
Directions
Preheat oven to 350 degrees Fahrenheit, with rack in center. Generously butter three 8 inch round cake pans and line bottom with parchment; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
Spread dough evenly in three prepared pans. Bake, rotating pans halfway through, until edges are brown and top is golden, 18-22 minutes. Transfer to a wire rack; cool completely on baking sheet before removing.
To assemble:
Set ice cream out to soften. Remove cakes from pans and peel parchment off each cake; set aside. You will have one extra cake to enjoy. Line one of the pans, bottom and sides, with clean parchment. Place one cookie back in the pan upside down. In a large bowl, scoop the entire container of ice cream. Stir the ice cream until it is the consistency of soft serve. Pour the ice cream into the cake pan on top of the inverted cookie. Top with remaining cookie and push down slightly to remove any air bubbles. Cover top with plastic wrap and freeze for at least 4 hours. When it is time to serve, moisten a clean cloth with hot water and rub along the sides of the pan to release the cake. Run you knife under hot water to cut slices.
In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
Spread dough evenly in three prepared pans. Bake, rotating pans halfway through, until edges are brown and top is golden, 18-22 minutes. Transfer to a wire rack; cool completely on baking sheet before removing.
To assemble:
Set ice cream out to soften. Remove cakes from pans and peel parchment off each cake; set aside. You will have one extra cake to enjoy. Line one of the pans, bottom and sides, with clean parchment. Place one cookie back in the pan upside down. In a large bowl, scoop the entire container of ice cream. Stir the ice cream until it is the consistency of soft serve. Pour the ice cream into the cake pan on top of the inverted cookie. Top with remaining cookie and push down slightly to remove any air bubbles. Cover top with plastic wrap and freeze for at least 4 hours. When it is time to serve, moisten a clean cloth with hot water and rub along the sides of the pan to release the cake. Run you knife under hot water to cut slices.
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