Chocolate Chip Cookie Ice Cream Sandwich Cake

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  • Yield: 16 servings
  • Prep Time:  15 minutes
  • Bake Time: 20 to 25 minutes
  • Chill Time: 2 hours

Ingredients

  • 3/4 cup butter OR margarine softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups semi-sweet chocolate chips
  • 1 quart to 1/2 gallon favorite ice cream
  • 2/3 cup (4 ounces) semi-sweet chocolate chips
  • 1-1/2 tablespoons butter
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup heavy cream
  • 3 tablespoons Karo® Light Corn Syrup

Directions

  1. Preheat oven to 325°F. Lightly grease two 9-inch cake pans. Line bottoms with parchment paper or waxed paper for easy removal.
  2. Cream butter, sugar, brown sugar and corn syrup in a large mixing bowl. Add egg and vanilla; mix well. Combine flour, corn starch, baking soda and salt together in a small bowl. Mix into butter mixture. Stir in chocolate chips.
  3. Divide dough evenly between the two cake pans, spreading to cover bottoms of pans. Bake 20 to 25 minutes until cookies are light golden brown. Cool completely in pans on wire racks.
  4. Line a 9-inch springform pan generously with plastic wrap. (Let plastic wrap overhang edge of pan so that you can wrap cake when it is assembled.) Remove ice cream from freezer 5 to 10 minutes before ready to assemble cake.
  5. Remove one cookie from pan and place, top side down, in lined springform pan. Spread ice cream to desired thickness on top of cookie. (Use as much or as little ice cream as you like.) Place second cookie on top of ice cream, top side up. Wrap plastic wrap over top of cookie cake. Freeze for 2 hours or until ready to serve.
  6. Place chocolate, butter and vanilla in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan. Remove from heat; pour over chocolate, butter and vanilla. Cover; let stand several minutes or until mixture can be whisked smooth and chocolate has melted completely. Cool until mixture is slightly thickened. Drizzle chocolate sauce over each slice of cake just before serving.
  7. TIP: Just before serving, roll edge of cake in miniature chocolate chips, if desired.

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Chocolate Chip Cookie Ice Cream Sandwich Cake

  • Yield: 16 servings
  • Prep Time:  15 minutes
  • Bake Time: 20 to 25 minutes
  • Chill Time: 2 hours

Ingredients

  • 3/4 cup butter OR margarine softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups semi-sweet chocolate chips
  • 1 quart to 1/2 gallon favorite ice cream
  • 2/3 cup (4 ounces) semi-sweet chocolate chips
  • 1-1/2 tablespoons butter
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup heavy cream
  • 3 tablespoons Karo® Light Corn Syrup

Directions

  • Preheat oven to 325°F. Lightly grease two 9-inch cake pans. Line bottoms with parchment paper or waxed paper for easy removal.
  • Cream butter, sugar, brown sugar and corn syrup in a large mixing bowl. Add egg and vanilla; mix well. Combine flour, corn starch, baking soda and salt together in a small bowl. Mix into butter mixture. Stir in chocolate chips.
  • Divide dough evenly between the two cake pans, spreading to cover bottoms of pans. Bake 20 to 25 minutes until cookies are light golden brown. Cool completely in pans on wire racks.
  • Line a 9-inch springform pan generously with plastic wrap. (Let plastic wrap overhang edge of pan so that you can wrap cake when it is assembled.) Remove ice cream from freezer 5 to 10 minutes before ready to assemble cake.
  • Remove one cookie from pan and place, top side down, in lined springform pan. Spread ice cream to desired thickness on top of cookie. (Use as much or as little ice cream as you like.) Place second cookie on top of ice cream, top side up. Wrap plastic wrap over top of cookie cake. Freeze for 2 hours or until ready to serve.
  • Place chocolate, butter and vanilla in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan. Remove from heat; pour over chocolate, butter and vanilla. Cover; let stand several minutes or until mixture can be whisked smooth and chocolate has melted completely. Cool until mixture is slightly thickened. Drizzle chocolate sauce over each slice of cake just before serving.
  • TIP: Just before serving, roll edge of cake in miniature chocolate chips, if desired.