Red, White, and Blue Giant Ice Cream Sandwich
It's part cookie, part ice cream cake, and completely irresistible!
By Ree Drummond
Jump to recipe
Yields:
10 - 12 serving(s)
Prep Time:
40 mins
Total Time:
6 hrs 40 mins
If there’s one dessert that screams summer celebration, it’s this red, white, and blue giant ice cream sandwich! Whether you’re hosting a Fourth of July barbecue, a summer picnic, or just looking for a fun dessert to share with family and friends, this oversized ice cream treat will definitely steal the show. Imagine two giant chocolate chip cookies loaded with red, white, and blue candies sandwiching a thick layer of creamy vanilla ice cream. Then the whole thing gets rolled in festive sprinkles for an extra pop of color and crunch.
It’s make-ahead friendly, which means you can prepare it before guests arrive and slice it into wedges when it’s time to serve. The colorful candy-coated chocolates and sprinkles make it especially perfect for patriotic holidays, but you can change up the candy and sprinkle colors for birthdays, summer parties, and backyard gatherings all season long.
If you’re looking for an easy patriotic dessert recipe that’s festive, delicious, and guaranteed to make everyone smile, this giant ice cream sandwich is just the thing.
Can you make this giant ice cream sandwich ahead of time?
Yes! You can bake and assemble the ice cream sandwich up to 24 hours in advance and keep it tightly wrapped in the freezer until you're ready to serve.
What is the best ice cream flavor to use in this giant ice cream sandwich?
Vanilla ice cream is a classic choice because it highlights the festive red, white, and blue colors of the sprinkles. However, you can easily substitute chocolate, cookies-and-cream, strawberry, blueberry, or your favorite ice cream flavor.
How do you keep the ice cream sandwich from melting while assembling?
Make sure the ice cream layer is completely frozen before assembling. If it starts to soften, place it back in the freezer for 15 to 20 minutes before continuing.
Why do you need to let the ice cream sandwich sit before slicing?
Letting it sit at room temperature for about 10 minutes softens the ice cream slightly, making it much easier to cut clean slices without cracking the cookie layers.
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Ingredients
- 1 1/2 qt. vanilla ice cream, softened
- Cooking spray
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 Tbsp. vanilla extract
- 2 large eggs, at room temperature
- 1 cup semisweet chocolate chips
- 1 cup red, white, and blue candy-covered chocolates (such as M&M’s)
- 1/3 cup red, white, and blue sprinkles
Directions
- Step 1Line a 9-inch round cake pan with an extra-long sheet or two of plastic wrap, so you have enough overhang to cover the top. Spread the ice cream in the pan in a flat, even layer. Cover the ice cream with the plastic wrap and freeze until firm, at least 3 hours or overnight.
- Step 2Preheat the oven to 350˚F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl.
- Step 3Beat together the butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and half of the candy-covered chocolates and mix until evenly distributed. Divide the dough between the prepared pans and press each into a smooth, even layer. Dot the tops with the remaining candy-covered chocolates, pressing lightly so they adhere. Refrigerate for 20 minutes.
- Step 4Bake the cookies until lightly golden and the centers are set, about 30 minutes. Let cool in the pans for 10 minutes, then remove to a rack to cool completely.
- Step 5Remove the ice cream from the freezer and lift it out of the pan. Place one of the cookies candy-side down on a cutting board. Unwrap the ice cream and set it on top of the cookie, then place the other cookie on top, candy-side up. Press gently to adhere.
- Step 6Spread the sprinkles on a plate. Carefully roll the sides of the ice cream sandwich in the sprinkles to coat the ice cream layer. Freeze until firm, at least 3 hours and up to 24 hours. Let sit at room temperature for 10 minutes before slicing. Cut into wedges.
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