I scream, you scream, we all scream for....a giant cookie ice cream sandwich!
My husband had a birthday recently and he is not much of a traditional cake guy. I really do not discriminate when it comes to dessert and truly enjoy a good birthday cake, but since I love my husband I decided I would make something he would truly appreciate. I am pretty sure chocolate chip cookies are competing for the favorite dessert position in this house, but I did not want to make just chocolate chip cookies. I suggested to my husband that I make a giant skillet cookie and although he was interested, he did not seem excited. Using my better judgement, I did not ask his opinion on whether he thought a Giant Chocolate Chip Cookie Ice Cream Sandwich Cake was a good idea and went ahead and made it with my two assistants. This cookie cake was incredible! The cookie is dense and holds up perfectly to the ice cream. This is such a fun non-traditional birthday cake that I wish I thought of it earlier. I personally would have preferred cookie dough ice cream in the center, but I went with chocolate since it is the birthday boy's favorite. I think coffee ice cream would also be perfect, but really any flavor ice cream is going to be delicious sandwiched between these two cookies.
Chocolate Chip Cookie Ice Cream Sandwich Cake
created by Baked Perfection, cookie recipe modified slightly from Martha Stewart
makes 3 8-inch round cakes
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
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.
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.
Note: I individually wrapped the leftovers as pre-cut slices in plastic wrap and put them in the freezer in a gallon sized freezer plastic bag. So much easier than cutting the cake again.