This patriotic ice cream cookie cake is made with layers of a giant white chocolate chip cookie filled with vanilla ice cream in between. Top it with sprinkles of your choice and you have the perfect cake all summer long! It’s so versatile and easily be made into any flavor.
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WHAT IS AN ICE CREAM COOKIE CAKE?
The ice cream cake starts with a soft cookie layer that is a slightly modified version of my Best Ever Chocolate Chip Cookie Recipe so that the cookie stays soft, even after being frozen. The cookie base is so versatile and you can add any chocolate chips, toppings, sprinkles or ice cream flavors.
The cookie is baked in a cake pan to give it a round shape but they can easily be turned into any shape like this Chocolate Chip Cookie Bar. The recipe is very forgiving and the options are endless!
To make the ice cream cookie cake patriotic, I opted to add a layer of my Strawberry Puree to add a red color and summer flavors. Finished by topping the cookie with patriotic sprinkles and white chocolate.
Serve on a fun red, white and blue platter or incorporate patriotic colors into your dessert plates and napkins
WHAT INGREDIENTS DO I NEED TO MAKE A COOKIE ICE CREAM CAKE?
The base of the ice cream cookie cake is my no mixer required chocolate chip cookie. Swap the chocolate chips for white chocolate chips and add a layer of your favorite ice cream.
Make sure you have all of these ingredients to your grocery list!
- ½ cup butter
- 6 tbsp granulated sugar
- ½ cup + 2 tbsp light brown sugar
- 1 ½ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 1 cup of white chocolate chips
- 3 cups of Ice Cream (any flavor but vanilla is pictured)
- OPTIONAL: Strawberry Puree
HOW TO MAKE ICE CREAM COOKIE CAKE
This cookie recipe is so easy, it’s hard to mess up. Make sure to read through all of the directions before you start baking.
Step 1: Preheat the oven to 350°F. Line two 8×2 inch round cake pans with parchment paper with 1-2 inches of over hang on the side to easily pull the cookie out. You can also use a springform pan.
Step 2: In a medium, microwave-safe bowl, melt the butter in 30 second increments.
Step 3: While the butter slightly cools, combine flour, baking soda, baking powder, and salt in a medium bowl. Whisk to combine.
Step 4: Combine granulated sugar and brown sugar with the melted butter, then whisk-in the egg, egg yolk, and vanilla.
Step 5: Combine the wet Ingredients with the dry ingredients and mix with a spatula until combined. Fold in the white chocolate chips.
Step 6: Cut the dough in half and spread each half evenly in the two 8×2 inch baking pans then bake for 15-18 minutes or until slightly golden on top.
Step 6: Allow the cookies to cool to room temperature for 15-20 minutes in the pan before releasing from the pan. Allow the cookie to cool completely on a baking rack before turning it into an ice cream cake. You can place in the freezer for 20 minutes to speed up the cooling process.
Step 7: When the cookies are cooling, remove the ice cream from the freezer to soften for 20 minutes.
Step 8: Insert a piece of parchment paper with 1-2 inches of overhang back into your 8×2 inch baking pan or use the same piece that the cookie was baked in. Take one cookie layer and turn it upside down (so the chocolate chips are faced down in the pan) and insert back into your 8×2 inch round baking pan or springform pan. This will be the bottom of the ice cream cookie cake.
Step 9: Spread a layer of softened ice cream on top of the cookie layer. If you are adding a layer of Strawberry Puree, Place the cookie with ice cream back in the freezer for 20-30 minutes to firm up before spreading the strawberry puree. This ensure that you have even layers and the puree doesn’t mix into the softened ice cream. Add the second cookie layer on top, cover the top with plastic wrap or foil to prevent freezer burn, and place back in the freezer for 2 hours or overnight so that the ice cream can firm back up.
Step 10: OPTIONAL- Melt white chocolate chips in the microwave with the 2 tablespoons of coconut oil or vegetable oil until smooth and drizzle on top of the cookie ice cream cake. Add sprinkles of choice.
Step 11: Enjoy immediately or store in the freezer until you are ready to eat! Using a warm knife make it easier to cut the cookie ice cream cake into pie slices.
TIPS TO MAKE THE PERFECT PATRIOTIC COOKIE ICE CREAM CAKE
Tip 1: Make sure you have a slight overhang of parchment paper so that the cookie is easy to remove from the pan. Alternatively, a springform pan works great.
Tip 2: The cookies will appear soft when they are warm but they will firm up. Allow the cookie to cool in the cake pan for 15- 20 minutes before transferring it to a cooling rack. If you transfer the cookie when its too warm, it can break and change the shape.
Tip 3: Use quality ice cream! I always opt for my local creamery like Aldens or Tillamook.
Tip 5: Try changing the toppings in the cookie and ice cream flavors. This is a versatile recipe and you can add any other toppings like chopped walnuts, sprinkles, marshmallows, oreos and more.
Patriotic Ice Cream Cookie Cake
Ingredients
- ½ cup butter melted
- 6 tbsp granulated sugar
- ½ cup + 2 tbsp light brown sugar firmly packed
- 1 ½ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 1 cup of white chocolate chips
- 3 cups of Ice Cream any flavor but vanilla is pictured
- OPTIONAL: Strawberry Puree (See notes)
Instructions
- Preheat the oven to 350°F. Line two 8×2 inch round cake pans with parchment paper with 1-2 inches of over hang on the side to easily pull the cookie out. You can also use a springform pan.
- In a medium, microwave-safe bowl, melt the butter in 30 second increments.
- While the butter slightly cools, combine flour, baking soda, baking powder, and salt in a medium bowl. Whisk to combine.
- Combine granulated sugar and brown sugar with the melted butter, then whisk-in the egg, egg yolk, and vanilla.
- Combine the wet Ingredients with the dry ingredients and mix with a spatula until combined. Fold in the chocolate chips.
- Cut the dough in half and spread each half evenly in the two 8×2 inch baking pans then bake for 15-18 minutes or until slightly golden on top.
- Allow the cookies to cool to room temperature for 15-20 minutes in the pan before releasing from the pan. Allow the cookie to cool completely on a baking rack before turning it into an ice cream cake. You can place in the freezer for 20 minutes to speed up the cooling process.
- When the cookies are cooling, remove the ice cream from the freezer to soften for 20 minutes.
- Insert a piece of parchment paper with 1-2 inches of overhang back into your 8×2 inch baking pan or use the same piece that the cookie was baked in. Take one cookie layer and turn it upside down (so the chocolate chips are faced down in the pan) and insert back into your 8×2 inch round baking pan or springform pan.
- Spread a layer of softened ice cream on top of the cookie layer. If you are adding a layer of Strawberry Puree, Place the cookie with ice cream back in the freezer for 20-30 minutes to firm up before spreading the strawberry puree. This ensure that you have even layers and the puree doesn’t mix into the ice cream. Add the second cookie layer on top, cover the top with plastic wrap or foil to prevent freezer burn, and place back in the freezer for 2 hours or overnight so that the ice cream can firm back up.
- Melt white chocolate chips in the microwave with the 2 tablespoons of coconut oil until smooth and drizzle on top of the cookie ice cream cake. Add sprinkles of choice.
- Enjoy immediately or store in the freezer until you are ready to eat! Using a warm knife make it easier to cut the cookie ice cream cake into pie slices.
Notes
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