You cannot resist a good ice cream sandwich but what if you could have it in jumbo form? I present to you the ice cream sandwich cookie cake!
So I realize all I’ve posted for the last 2 weeks has been desserts, but in my defense last week was #SummerDessertWeek. Today’s excuse is that it is #NationalIceCreamSandwichDay and without even planning it I had made this cookie cake version of an ice cream sandwich two weekends ago for Bob’s 33rd birthday – you know, the birthday where he proposed to me?! It all made so much more sense afterwards why he was so adamant about going to Lindey’s with just us, no friends. He normally has zero opinions. And yet I was still clueless, but I digress. After celebrating his actual birthday just the two of us we also had a cookout in our backyard with friends over the weekend.!
As usual I made too many desserts for the party but this one was his actual birthday cake. While Bob claims he is not a dessert guy, he definitely enjoys a good dessert so I stuck with the basics: ice cream cookies, Oreos, and Reese’s. But then I made them anything but basic by forming them into one giant ice cream sandwich cookie cake. Because Bob truly is not a huge cake fan but ice cream is definitely a favorite. Step aside ice cream cake, there’s a new guy in town.
One year ago: Grilled Chicken with Strawberry-Jalapeno Salsa
Four years ago: Good ‘n’ Nutty Ice Cream Sandwiches
REESE’S-OREO ICE CREAM SANDWICH COOKIE CAKE
1 cup heavy cream
1 tsp vanilla extract
1/2 can sweetened condensed milk (about 3/4 cup)
1/2 cup creamy peanut butter
1/2 cup chopped Oreos (regular or peanut butter filled)
1-3/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, lightly packed
3/4 cup Peanut Butter & Co Dark Chocolate Dreams peanut butter (or regular + 1/4 cup cocoa)
1 tsp vanilla extract
1-1/4 cups chopped Reese’s peanut butter cups
- Line a 10-inch (or 9-inch) cake pan or springform pan with plastic wrap and set aside.
- In a large, chilled bowl, whip heavy cream to soft peaks. Add the vanilla and whip to stiff peaks.
- Using a rubber spatula, gently fold in the sweetened condensed milk and peanut butter into the whipped cream. Fold in chopped Oreos.
- Pour ice cream into the plastic lined cake pan, cover with more plastic wrap and freeze for 6 hours or overnight.
- Preheat oven to 350 degrees. Place parchment paper in the bottom of two 10-inch (or 9-inch) cake pans or springform pans. Grease the sides.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Fold in chopped peanut butter cups.
- Divide and spread the cookie dough out evenly into the pans. Bake for 20-22 minutes or until set.
- Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
- Once completely cooled, arrange one layer of the cookie cake on a large plate or platter. Remove ice cream from freezer, unwrap, and place on top. Sandwich with the second layer of the cookie cake. Slice and serve immediately. Store any leftovers in the freezer covered in foil or plastic wrap. Remove from freezer at least 15 minutes prior to serving again.
Source: Adapted from my Pumpkin & Ginger Ice Cream Sandwich Cookie Cake, Reese’s Peanut Butter Cookie Cake, and No-Bake Butterfinger Peanut Butter Cup Ice Cream Pie.