chipwich ice cream cake

Chipwich ice cream cake is the ultimate treat for summer birthdays or backyard barbecues when you want all the nostalgia of childhood ice cream sandwiches but with a homemade twist. Picture thick chewy chocolate chip cookies layered with creamy vanilla ice cream then rolled in plenty of chocolate chips all frozen into perfect slices that never get old no matter how many times I make it.

The first time I baked this was for my best friend’s birthday and someone asked where I had bought it which is the ultimate compliment for a homemade cake. Now it is my go-to for any hot weather celebration and it never lasts long in my freezer.

Ingredients

• Unsalted butter Use good quality butter for truly flavorful cookies I like European style but American butter is great too
• Kosher salt Enhances all the sweet flavors flaky salt also works if you are out of kosher
• Packed light brown sugar Adds moistness and caramel notes dark brown sugar can make the cookies even richer if you want
• Milk Any kind works from whole to skim or even a non-dairy option I use whatever is in the fridge
• Large egg Binds the dough for perfectly chewy texture
• Vanilla extract For real depth use pure extract instead of imitation if you can
• Baking powder Leavens the cookies so they are thick and soft
• All purpose flour Classic for cookie structure measure by spooning not scooping to avoid dense cookies
• Miniature chocolate chips Sprinkled inside and outside for that chipwich signature look mini chips stick on easily and melt in your mouth more evenly than the big ones
• Vanilla ice cream Creamy and softens just enough to spread smoothly between the cookies pick a quality brand for the best flavor and texture

Step-by-Step Instructions

Prep the Pans:

Line two 8 inch round cake pans with parchment rounds and coat sides with butter so the cookies will release beautifully Use a bit of butter under the parchment so it stays in place

Mix the Wet Ingredients:

Melt the butter halfway and then whisk until fully melted to keep it cool this keeps your chips from melting Add salt brown sugar and milk and whisk until smooth Cool if needed before adding egg and vanilla whisk until combined

Add Dry Ingredients and Chocolate Chips:

Sprinkle baking powder over and whisk it in really well Add the flour and half of the chocolate chips stir until the flour disappears for a cohesive dough

Divide and Bake the Cookies:

Spread half the batter into each prepared pan and smooth the tops Sprinkle extra chocolate chips over each one Bake at 350 degrees for about 15 minutes until golden at the edges and set in the centers but still a little soft

Cool and Freeze Cookie Layers:

Let cookies cool in pans for 5 minutes then lift onto racks and peel off parchment Freeze for 10 minutes so the cookies are cold and ready to assemble This keeps the ice cream from melting

Assemble the Cake:

Line one pan with plastic wrap Place first cookie round top side down Scoop vanilla ice cream all over and use a spatula to smooth evenly Place second cookie round top side up on top Press firmly then wrap with plastic

Freeze Until Firm:

Chill for at least 3 hours or even overnight for perfect slicing The longer it sets the cleaner your slices

Finish and Serve:

Lift the cake out of the pan using the plastic wrap Press remaining chocolate chips onto the sides of the cake Slice into wedges and serve straight from the freezer

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Mini chocolate chips are always the ingredient that kids notice first so I keep an extra bag on hand just for snacking while working on the cake Sometimes the kitchen fills with laughter when we press the chips onto the sides together as a family and it makes the process twice as fun

Storage Tips

This ice cream cake is happiest if double wrapped in plastic once frozen so it does not pick up freezer flavors Slice what you need and immediately return the rest to the freezer It will stay delicious for weeks though it has never lasted more than a few days in my home

Ingredient Substitutions

You can swap pretzel pieces or chopped chocolate chunks for the mini chips or try using chocolate or strawberry ice cream for a fun twist Dairy-free ice cream works just as well and I have even made the cookies with gluten-free flour blends

Serving Suggestions

Press rainbow sprinkles or crushed cookies onto the sides for festive occasions Drizzle with warm chocolate sauce or caramel right before serving for an extra indulgent touch The slices are sturdy enough to grab as a hand-held treat or you can plate with a little whipped cream and fresh berries

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Cultural and Historical Context

The chipwich dates back to the 1980s ice cream trucks and became a summer icon My take on this cake came from childhood memories of big city street fairs where vendors sold chipwiches out of coolers Standing in line for that giant ice cream cookie sandwich is one of the most classic summer experiences I can remember so making it at home brings back all that magic

Recipe FAQs

→ Can I use store-bought cookies?

Homemade cookies offer the best texture, but store-bought chocolate chip cookies can be used for convenience, though the result may be less chewy.

→ How do I spread ice cream evenly between layers?

Allow the ice cream to soften slightly at room temperature to make spreading easier. Use an offset spatula for a smooth finish.

→ What is the best way to remove the cake from the pan?

Line the pan with plastic wrap and use it to gently lift out the cake once fully frozen. Running a knife along the edges helps loosen it.

→ Can I make this dessert ahead?

Absolutely! The assembled cake can be frozen for several days or even weeks, making it perfect for parties and gatherings.

→ Are there variations I can try?

Experiment with different ice cream flavors, add sprinkles, or use flavored chips for a creative twist on the classic combination.