{VIDEO) Giant Cookie Ice Cream Sandwich Cake

A giant version of everyone's favorite cookie ice cream sandwich!


This giant cookie sandwich is perfect for slicing and serving as a birthday cake, at a summer BBQ, picnic or any fun get together. Giant chocolate chips stuffed into a giant cookie with creamy ice cream in between, who wouldn't love this twist on a classic?!

A thick layer of ice cream is molded into shape using a cake pan, for the ultimate ice cream filling!

You can use vanilla for a classic version, or switch up the ice cream flavor and use your favorite! I like to make the ice cream layer the night before so it has a chance to firm up in the freezer over night. 

For the cookies, I used my favorite chocolate chip cookie recipe and replaced the chocolate chips with dark chocolate kisses. I thought the dark chocolate kisses were the perfect jumbo version of the classic semisweet morsels in a regular cookie. How perfect are these as giant chocolate chips for the giant chocolate chip cookies?!

How cool are these giant cookies?!

Sandwich it all together...

Ta da!!!

Slice and serve while the cookies are nice and soft and the ice cream is frozen and creamy. You can also store this in the freezer if you are making it ahead of time, but this will firm up the cookies a little bit. 

A cookie sandwich as big as my head!

Giant Cookie Ice Cream Sandwich Cake 

Yield: one 8-inch ice cream cake

  • 1.5-2 quarts ice cream, very soft/partially melted, any flavor
  • 1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted and cooled (browned if desired, for maximum flavor)
  • 1/2 cup (106) packed brown sugar, dark or light
  • 6 tablespoons (75g) granulated white sugar 
  • 1 1/2 teaspoons vanilla extract 
  • 1 large egg, room temperature 
  • 1 cup (about 42) dark chocolate Hershey's kisses, plus 9 set aside for topping (unwrapped)

 Line one 8-inch cake pan with plastic wrap, extending plastic wrap extending over side of pan. Spoon ice-cream into pan and smoothing the surface. and freeze for 4 hours or overnight until firm. Once firm, remove from pan and run a metal spatula dipped in hot water around the edge of the ice cream layer to smooth, if desired. Place in the freezer while you prepare your cookie layers.
Preheat oven to 350 degrees F. Spray two 8-inch baking pans with non-stick spray or line with parchment paper.

In a small bowl, whisk together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the cooled melted butter, brown sugar, and white sugar, on medium speed for 2-3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in vanilla and egg. Slowly pour in the flour mixture, on low speed, just until incorporated.  With a spatula or wooden spoon, mix in kisses, reserving 9, to place on top.

Press dough into the two prepared pans, leaving about 1-inch space around the edge of the pan. Place remaining 9 kisses on top of one of the cookies for the top layer. Bake for about 20-25 minutes, until edges just start to turn golden brown. Cool in pans for 10 minute before cooling completely on a wire rack.

When ready to serve, place bottom cookie, upside down on a serving plate. Place ice cream layer on top of bottom cookie. Press kiss topped cookie on top of the ice cream. Dip a knife into warm water, and pat dry for easy slicing. Enjoy immediately or freeze until ready to serve.