Giant Chipwich

Name: Giant Chipwich
Prep time: 20 min
Total time: 3 h 30 min
Yield: 10 serving(s)
Ingredients: 2 (16.5-oz.) packages refrigerated chocolate chip cookie dough; 1/2 gallon vanilla ice cream, softened (see tip); 1 c. mini chocolate chips

It's everything you love about a chocolate chip ice cream cookie sandwich—except the size.

By Joanna SaltzPublished: Aug 10, 2016

Approved by the Delish Test Kitchen

1 Rating

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Yields:

10 serving(s)

Prep Time:

20 mins

Total Time:

3 hrs 30 mins

Jump to recipe

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.

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Ingredients

2
(16.5-oz.) packages refrigerated chocolate chip cookie dough
1/2
gallon vanilla ice cream, softened (see tip)
1 cup
mini chocolate chips

Directions

1. Step 1Preheat 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.
2. Step 2Remove 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.
3. Step 3Set ice cream sandwich on serving plate and freeze until firm, 2 hours.
4. Step 4When ready to serve, remove from freezer to let soften, 10 minutes, then slice like a cake.

We’ve suffered too many MELTY ICE CREAM CAKES and sandwiches to let you do the same. When making any ice cream dessert, skip “slow- churned” or “extra-smooth” ice creams.