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A giant version of everyones favorite cookie ice cream sandwich, perfect for slicing and serving as a birthday cake, at a summer BBQ, picnic or any fun get together. A thick layer of ice cream is molded into shape using a cake pan and sandwiched between two giant chocolate chip cookies, for the ultimate cookie ice cream sandwich!\r
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Giant Cookie Ice Cream Sandwich Cake \r
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Yield: one 8-inch ice cream cake\r
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Ingredients\r
1.5-2 quarts ice cream, very soft/partially melted, any flavor\r
1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled\r
1/2 teaspoon baking soda \r
1/2 teaspoon salt\r
1/2 cup (1 stick/4oz) unsalted butter, melted and cooled (browned if desired, for maximum flavor)\r
1/2 cup (106) packed brown sugar, dark or light\r
6 tablespoons (75g) granulated white sugar \r
1 1/2 teaspoons vanilla extr \r
1 large egg, room temperature \r
1 cup (about 42) dark chocolate Hersheys kisses, plus 9 set aside for topping (unwrapped)\r
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Directions\r
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.\r
Preheat oven to 350 degrees F. Spray two 8-inch baking pans with non-stick spray or line with parchment paper.\r
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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.\r
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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.\r
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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.\r
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