When a standard assembly of cake and frosting just won’t do, and summer celebrations beckon for a cooler treat, look for some inspiration from the late Richard LaMotta, inventor of everyone’s favorite frozen treat, the Chipwich.
Like an ordinary birthday cake, a Chipwich Ice Cream Cookie Cake can be customized to suit the personal tastes of any birthday guy or gal. Chocoholics will love chocolate ripple ice cream or mint chocolate chip ice cream (see Go Dairy Free: The Guide and Cookbook for an amazing dairy-free mint chip ice cream recipe!) sandwiched between two giant fudge cookies. Nostalgic types will be awed by jumbo sugar cookies with peppermint ice cream or gingerbread cookies with pumpkin ice cream. Of course, my personal favorite, in full Chipwich tradition, is chocolate chip cookies with vanilla ice cream.
Our favorite vegan dessert baker, Hannah, stuck somewhat with tradition in creating the Chipwich Ice Cream Cookie Cake. She used chocolate chip cookies for the sandwich cake layers, but opted for chocolate ice cream for her sister, who she describes as “vanilla-ambivalent.”
The process to make this cake is quite simple really. Prepare your favorite cookie recipe in two cake pans. Let them cool completely, then sandwich your vegan ice cream of choice between the two jumbo cookies. Throw in some colorful, crunchy sprinkles to coat the sides, and send it back to the freezer to firm up before serving.
Here are some additional tips from Hannah to make your cookie cake a delicious success:
“My primary suggestion for anyone wishing to make their own chipwich cake, is to absolutely make the cookies thinner than what is pictured here! I took a full batch of my Bakery Style Chocolate Chip Cookies (published in Go Dairy Free: The Guide and Cookbook) and simply divided it between two 8-inch round cake pans. Next time, I would use only half that amount, because the effort it required to slice through those giant cookies was practically herculean!
Additionally, make sure you allow plenty of time for your ice cream to set up and freeze solid, so that it doesn’t melt before you finish cutting the cake. I used a 1/3rd batch of my favorite vegan chocolate ice cream recipe, minus stracciatella, in this case.”
This delicious “cake” concept can easily be adapted to meet any special diet. Made as Hannah did, it is dairy-free, egg-free, and nut-free. It can also be made soy-free and even gluten-free, if you choose a coconut- or hemp-based ice cream and use your favorite gluten-free flour blend for the cookies.