Giant chipwich cake is the dream of any cookie and ice cream lover. Just think of two chocolate chip cookies that have been super (over) sized and filled with a generous satisfying portion of your favorite ice cream then rolled in mini chocolate chips or whatever your topping of choice may be. The cake sized variant of the nostalgic Chipwich ice cream sandwich is ideal for either birthday, summer barbecues or any celebration with a need for something cool and decadent.

It does not matter whether you are a fan of cookies or an eater of ice cream, because, after this delicacy, it will definitely replace yours. So let us take a dip in the Giant Chipwich Cake and how to make it perfectly even at home.

Here’s Why You’ll Love These Cookie Ice Cream Sandwiches

Nostalgia in a bite: We take those old-time favourite ice cream truck Chipwiches and super-sized it to give you even more pleasure in each and every bite.
Adjustable: You can match, match, and match the flavours of the cookies, based on the kind of ice cream you want, and the coating.
No special equipment required: It only requires a basic baking tray and a spring form pan just to shape your masterpiece and freeze it.
It is spectacular and easy: it appears like a good bakery dessert but actually can be created at home.
A treat to share: A group serving and a great alternative to a regular birthday cake.

Success Tip: Use Mini Chocolate Chips

The mini chocolate chips may seem like a cute idea, but they are practical. The mini chips adhere more to the ice cream than traditional chips and also bring an even chocolatey crunch into every bite. When you roll the edges of your completed cake, mini chips will stick there better, and will not distract the delicate feel of the cookie and creamy ice cream.

Pro Tip: Soften the cake a little bit so as to roll and get a good even coating.

Expect a Creamy Cookie Dough

This Chipwich Cake lies on the foundation of layers of fudgy, chewy cookies that are created using a robust and tasty dough that is also just right in terms of texture. It must be a little bit soft before it would be baked so that it would spread to some extent, but it must not fall apart under the weight of this thick ice cream.

Brown sugar adds a darker caramel flavor and deepening the dough and refrigerating it before baking causes it to spread less.

Soft Cookies with a Nice Spread

There are great cookies in a great Chipwich. You want:

Centers, a bit soft and chewy
Brilliant, crunchy sides
Apply enough so as to cover cake pan size

Avoid overbaking! Even when cookies are taken off the oven, it will still cook a bit. Allow them to cool fully on the pan thus making them flat and ideal to layer.

3 Success Tips for Freezing

Freeze in Stages: Layer up Assemble in stages- Freeze the cookies then add the softened ice cream and then freeze it and serve again.
Line Your Pans Status: Put parchment or plastic wrap inside a springform pan making it easy to lift.
Keep Cold: After making, cover the entire cake by wrapping it using plastic wrap and foil to avoid freezing burns and keep it fresh.

Chocolate Chip Cookie

Traditional and popular in the crowd, the chocolate chip cookie bottom is what makes a classic Chipwich. Chop semisweet or mini chocolate chips in half and roll into those two equal-sized discs: one disc will be the bottom and one the top.

Feeling the need to get it extra gooey? Add some pieces of chopped chocolate so they are melt-in-the-middle.

Peanut Butter Cookie

To make it interesting, use soft peanut butter cookies instead of the base. They combine perfectly well with chocolate or banana ice cream since they taste rich. To specify, it is recommended that a creamy peanut butter is utilized and that the baking dough is kept in the refrigerator for a while to avoid spreading.

Optional: Apply roasted chopped peanuts on the sides of the neat cake to give it more bite.

Vegan Ice Cream

Feel like turning this dessert dairy-free? Easily done! Select your favorite plant-based ice cream- caramel coconut milk vanilla, chocolate based on cashews, or cookie dough made up of almond milk.

To make your cookie dough vegan use:

Plant-based butter
Egg substitute (flax eggs or aquafaba, etc.)
Chocolate chips free of milk Dairy-free

It is all decadent, and the dairy is nowhere.

Giant Chipwich Ice Cream Cake

Recipe by AyeshaCourse: DessertCuisine: American

Servings

slices

Prep time

minutes

Cooking time

minutes

Calories

420-480

kcal

Giant Chipwich Cake is a jaw-dropping sweet, which consists of two soft, oversized cookies with a thick layer of ice cream in the middle and decorated with chocolate chips to roll up in a nostalgic, show-stopping masterpiece. It is chewy, creamy, chocolaty and completely customizable. This is a fantastic treat to take on a summer party, birthday celebrations or whenever you want a show-stopping cool dessert.

Ingredients

For the Chocolate Chip Cookie Layers:
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups mini chocolate chips
For Assembly:
1.5 quarts (6 cups) ice cream (vanilla, chocolate chip, or your favorite flavor)
1 cup mini chocolate chips (for rolling sides)
Optional: crushed peanuts, rainbow sprinkles, or cookie crumbs

Directions

From the Cookie Dough:
Using a big bowl, beat butter and brown sugar, and granulated sugar until creamy. Eggs should be added, one by one, and vanilla should be stirred in.
Add preparation-dry ingredients:
Whisk flour, baking soda, and salt in a different bowl. Then add gradually to the wet mixture. Add chocolate chips.
Form and make cookies:
Separate the dough into halves. Roll out each into a big disk as wide as a springform pan (9 inch is fine). Cook on 350°F (175°C) oven and until it turns golden on the edges (around 15-18 minutes). Cool completely.
Blunt the ice Cream:
Place your ice cream at room temp until it can be spread but not melted 10-15 minutes.
Put together the cake:
Wrap your springform pan with plastic. On the bottom place a layer of cookies. Spread softened ice cream on it. Cover with a second cookie.
Chill hard:
Cover with wrap and freeze for a minimum of 4 hrs (preferably overnight).
Roll in toppings:
Cut out and take out of the pan, unwrap and roll the sides of the cake in mini chocolate chips (or sprinkles or nuts).
Chop and cut:
To make cutting easy, allow the cake to cool to room temperature of 5-10 minutes.

Notes

Do ahead: Cake can be stored, frozen for up to 1 week.
Chocolate cookies with mint chips, snickerdoodles with caramel, or brownie cookies with coffee ice cream.
Gluten-free version: Use 1:1 gluten free flour and Reuters gluten oats if needed.
Serving suggestion: Knife off clean by dipping it in hot water before cutting.

Nutritional Value (Per Serving – Approx. 12 slices)

Component	Amount
Calories	420–480 kcal
Carbohydrates	50–60g
Protein	5–6g
Fat	20–25g
Saturated Fat	12g
Sugar	35g
Sodium	180–250mg
Fiber	1–2g

Note: Values may be different because of ingredients and brand of your ice-cream.

Rate This Recipe and Share a Comment

Did you attempt making this Giant Chipwich Cake? We want to hear from you! Rate and comment below and let us know how it goes. Post your custom pairings, baking secrets. Happy Cooking!