Giant Cookie Ice Cream Cake with layers of brownie and ice cream swirled with caramel and marshmallow. The great thing about this recipe is you can make a week before the big day. Each layer can be put in the freezer, you can make the cookie one day and brownie the next.
I love making cakes and when it’s my husband’s birthday I can get a bit creative. So, I asked my hubbie what cake he would like and he said with no thought he said, ‘Ice-Cream Cake!’. Awesome I wanted to give making a giant cookie cake a go, so now I can. I thought of what desserts my husband likes and this ice cream cake is it.
When assembling the cake, I thawed the brownie and cookie layers in the morning, as I didn’t want them frozen and too hard to cut. The great thing is it’s easy to assemble on the day, just grab your serving plate and place layer on layer and a couple of candles and you’re done!
We did have about quarter of the cake left so we put it in the freezer and I must say it tasted even better the next day. It was harder to cut when it is all frozen but not too difficult.
If you wanted to make and assemble the whole cake and put in freezer the week or day before then you can. Try warming knife warm water before cutting to make it a little easier.
The great thing about this ice cream cake is the different combinations are endless.
- brownie layered with chocolate chip ice cream
- double choc chip cookie layers with strawberry ice cream.
- sugar cookie layered with vanilla ice cream swirled with caramel and on top drizzled with chocolate sauce.
- Rocky road- chocolate cookie layered with vanilla ice cream with marshmallow, chopped nuts and raspberry lollies.
In this recipe I have put instructions on how to make a caramel sauce but alternatively to make things easier and use your favourite bottled caramel topping.
Giant Cookie Ice Cream Cake
Make each layer ahead of time and freeze.
I used 2 x 22cm round cake tins.
INGREDIENTS
Brownie
- 75 g butter
- 60 g cocoa
- 2 eggs
- 220 g sugar
- 1 tsp vanilla essence
- 50 g plain flour
- 1/2 tsp baking powder
- 100 g White Choc Bits
Chocolate Chip Cookie
- 125 g butter (melted)
- 160 g brown sugar
- 55 g caster sugar
- 1 egg (lightly beaten)
- 1 tsp vanilla essence
- 125 g self-raising flour
- 95 g plain flour
- 1 tsp baking powder
- 1 cup of your choice chocolate chips
Ice Cream Layer
- 2 litre tub vanilla ice cream
Marshmallow
- 200 g White marshmallow
- 1/4 cup of Cream
Caramel Sauce
- 1/4 cup water
- 1 1/4 cup sugar
- 1 cup cream
METHODS
Brownie
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Pre-heat oven at 160’C, line 1x 22cm round baking tins with baking paper.
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On the stove top or in a microwave bowl, melt in the butter and stir in the cocoa, then allow the mixture to cool slightly.
- Beat in the eggs. Stir in the sugar and vanilla essence.
- Add the flour and baking powder and stir until thoroughly mixed.
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Stir through the white chocolate bits
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Pour mixture in to prepared tin and bake at 160°C for about 20 minutes or until just firm when pressed in the center.
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Leave in the tin for 10 minutes, then turn out on to a rack.
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Once completely cooled, wrap brownie in cling wrap and place in freezer.
Chocolate Chip Cookie
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Preheat the oven to 160°C. line 2x 22cm tins with baking paper.
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Place melted butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
- Mix in beaten egg and vanilla.
- Sift flours and baking powder into mixture then mix until combined.
- Stir through chocolate chips.
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Place cookie dough in to the prepared tins and smooth out. Bake for 15-20 minutes or until golden brown.
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Leave in the tin for 10 minutes, then turn out on to a rack.
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Once completely cooled, wrap cookies individually in cling wrap and place in freezer.
Ice Cream Layer
Marshmallow
- Place marshmallow and cream in a heat proof bowl and place in microwave for 30 seconds , stir then repeat until becomes smooth.
Caramel Sauce
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Have all ingredients ready. Remember when working with heat and sugar to not get distracted as syrup can burn quickly and can be extremely hot.
I use a silicone spatula as I find it easy to scrape the sides of saucepan when i add the cream.
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In saucepan dissolve water and sugar, stirring gently and bring to boil.
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Turn down to medium heat and without stirring until syrup starts to colour, you can swirl gently the saucepan around to get even caramelisation. Once the syrup starts to colour, light goldern, reduce heat and the cream.
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Stir sauce, I some times get big lumps when this happen, continue stirring until they dissolve. On medium to low heat continue stirring. If you have a sugar thermometer, once it registers 110’C then it will be ready. If no thermometer wait about 6-8 minutes, you will notice the sauce getting thicker and once it covers the spatula to your liking then it should be ready. Take Caramel sauce off the heat. The sauce will thicken when it gets colder.
Note: If there is some caramelisation chunks in sauce then use a sieve and pour sauce though in to container.
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Keep left over caramel sauce in fridge in airtight container for about 4 weeks.
Make ice cream layer
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Line tins with cling wrap and scoop ice cream in to tins. Smooth ice cream in tin, scoop out little holes with a tea spoon then spoon in caramel sauce and marshmallow, filling in holes. With a spatula or knife swirl it through the ice cream to get swirl effect.
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Place ice cream layer in freezer until needed.
Construct
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Grab cookie and brownie out of freezer and thaw in the morning of day of eating. Once ready to have cake grab your serving plate, place cookie layer down. Layer with ice cream, brownie, ice cream then top it off with cookie.
Alternatively you can construct the cake while cookie and brownie layers are frozen. If it is hard to cut then warm knife in hot water.
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Enjoy!
