Giant Cookie Ice Cream Sandwich Cake // Lindsay Ann Bakes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and reduces saturated fat.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar.

ice cream

🥗Healthier: frozen yogurt

💰Cheaper: store-brand ice cream

Frozen yogurt is lower in calories.

Line an 8-inch cake pan with plastic wrap, pressing it into the corners and along the bottom, leaving excess over the sides.

Spoon in 1.5 to 2 quarts of soft, almost melted ice cream, smoothing the top.

Freeze the ice cream layer for at least 4 hours or overnight.

Remove the ice cream from the pan by lifting it out with the plastic wrap.

Dip a metal spatula or knife in hot water and glide it along the edge of the ice cream layer for a smooth finish.

Return the ice cream to the freezer while preparing the cookies.

Whisk together 1.5 cups of all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt in a bowl and set aside.

In a large mixing bowl, beat together 0.5 cup melted and cooled unsalted butter, 0.5 cup packed brown sugar, and 6 tablespoons granulated white sugar on medium speed for 2 to 3 minutes until light and fluffy.

Scrape down the sides of the bowl and add 1.5 teaspoons vanilla extract and 1 large egg, mixing until combined.

Slowly pour in the flour mixture on low speed until just incorporated.

Mix in 1 cup of dark chocolate kisses, setting aside 9 for decoration on top of the cookies.

Spray two 8-inch cake pans or line them with parchment paper.

Divide the cookie dough between the two prepared pans, leaving about an inch of space around the edges for spreading.

Place the 9 reserved chocolate kisses on top of one of the cookie dough layers for decoration.

Bake in a preheated 350°F oven for 20 to 25 minutes until edges are golden brown.

Let the cookies cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

To assemble, place the bottom cookie upside down on a serving plate, add the ice cream layer on top, and then press the top cookie onto the ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens