Cookie Sandwich Ice-Cream Birthday Cake

Ultimate 3-Layer Cookie and Ice Cream Cake Recipe for Celebrations

If you’re searching for a show-stopping birthday cake recipe that combines chunky chocolate chunk cookies, creamy ice cream layers, and smooth vanilla buttercream frosting, look no further! This 3-layer cookie and ice cream cake is perfect for birthdays, celebrations, or any special occasion. With layers of thick chocolate chunk cookie's, refreshing ice cream in between, and topped with colorful sprinkles, it’s a crowd-pleaser everyone will love.

For an extra indulgent touch, add a drizzle of chocolate fudge sauce or more ice cream - optional but irresistible!

Also check out our other show stopper celebration cake:

Chocolate & Peanut Butter Popcorn Cake

Check out the Ultimate 3-Layer Cookie and Ice Cream Cake Recipe below.

INGREDIENTS

For the Cookies - makes 3 large 8 inch cookies

• 600g Plain Flour

• 260g of Butter

• 130g Muscovado Sugar

• 270g Golden Caster Sugar

• 1x Egg

• 1x Egg Yolk

• 2x Capfuls of Vanilla Extract

• 2x tsp of Baking Soda

• 2x heaped tsp of Cornstarch

• Pinch of Salt

• 90g of White Chocolate - diced into 1cm cubes

• 90g of Milk or Dark Chocolate - diced into 1cm cubes

For the Filling

• Your favourite Ice-Cream - or you can do a mix of flavours

For the Toppings

• 200g Room temperature Butter

• 400g Sieved Icing Sugar

• Dash of Vanilla Extract

• Food colour of your choice (optional)

• Sprinkles of your choice

Serving suggestion

• Ice-cream Sauce (optional)

• Chocolate fudge sauce

• Chocolate shards

METHOD

Preheat the oven to 190C this is very important.

Prepare 3x 7 or 8 inch circular cake tins. I like to use silicone moulds for this which require no greasing or lining. However, if using a metal cake tin, be sure to line it.

In a small to medium sized saucepan add the butter and sugars and melt on a high heat. Keep a close eye and stir regularly, as you don't want it to stick and burn.

Once melted together add the vanilla and stir through.

Remove from the heat and allow to cool slightly.

In a large mixing bowl add the flour, baking soda, Cornstarch, and salt and combine together well.

Once your butter and sugar mixture has cooled slightly, go ahead and add it to your flour mixture. Thoroughly combine together using a wooden spoon.

Once everything is fully incorporated, add your egg and egg yolk.

Combine together and then divide your mixture evenly between your 3 tins.

Evenly press the cookie dough down with your hands, or with the back of a spoon until it forms an even layer.

Add the diced chocolate to 2 of your cookies. Carefully press it into the top of the dough. Leave the 3rd cookie plain.

Bake on the top shelf of the preheated oven for exactly 25 minutes.

Once baked allow to cool for 10-15-minutes before transferring to a wired cooling rack to fully cool.

Be sure to cool the cookies, chocolate side up.

Once your cookies are FULLY cooled it's time to layer up with your chosen ice-cream. The amount of ice-cream you use is up to you. It really depends on the height that you would like for your cake.

We like to save the plain cookie for the middle layer. It makes staking easier.

Scoop your ice-cream and place the ice-cream balls as close to the edges as you can. We recommend using a snall scoop ice-cream scoop for this. Repeat until the cookie layer is covered.

Layer with the plain cookie and repeat. Don't press the cookies to firmly, because you're avoiding cracking.

Once you've topped it with the final cookie, place it in the freezer to set. This will take at least 3 hours.

Once set you can add the sprinkles to the sides of the ice-cream. Use whatever method you find easiest.

Pop back in the freezer while you prepare your buttercream icing.

For the buttercream

Add the butter and sieved icing sugar to a bowl and whisk together. Add a tsp of vanilla extract and mix again. If using a food colouring, now is the time to add it and whisk together.

Transfer to a piping bag and decorate the top cookie as you wish.

Top with more sprinkles if you wish, and pop back into the freezer until your ready to serve it.

Serve with a drizzle of ice-cream sauce if you fancy it, too.