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Ice Cream Sandwich Cake with thin brownie cookie layers and chocolate chip ice cream layers.

Ice Cream Sandwich Cake

This Ice Cream Sandwich Cake has thin layers of brownie cookie with thick chocolate chip ice cream layers. Topped with whipped cream and extra sprinkles!

Course Dessert
Keyword cake, ice cream sandwich
Prep Time 10 minutes
Cook Time 15 minutes
chilling time 1 hour
Total Time 25 minutes
Servings 1 6" round three-layer cake
Author Samantha


Brownie Cookie Layers:

  • 8 oz (225g) dark chocolate, broken into smaller pieces
  • 3 tbsp (43g) unsalted butter, cut into 3 cubes
  • 1/4 cup (35g) all-purpose flour
  • 1/2 tsp baking powder
  • 2 large eggs
  • 1/2 cup (120g) brown sugar lightly packed

Cake and Assembly:

  • 1 litre (4 cups) vanilla ice cream
  • 1/2 cup mini chocolate chips
  • 50 gr 2.5 oz / 1/4 cup sprinkles*
  • 1/4 cup whipping cream (33% MF)
  • 1 tsp sugar
  • 1/4 tsp clear vanilla extract


  1. Preheat oven to 350° F. Line three 6" round cake pans with parchment paper (cut to size) and spray pans with non-stick spray.

  2. Melt chocolate and butter in a large sauce pan over low heat until chocolate is almost completely melted. Remove from heat and whisk until chocolate fully dissolves.

  3. In a small bowl, whisk together sugar and eggs. Add to chocolate in sauce pan and whisk until completely combined. Add flour and baking powder and whisk until combined.

  4. Divide batter amongst 3 cake pans (either eyeballing it or using a kitchen scale) and gentle tap on the counter to release any air bubbles.

  5. Bake for approximately 13-15 mins, until cookie cakes are cooked on the edges but still soft in the center. Cool in cake pans for about 20 minutes and then carefully remove cookie cakes and cool completely on a rack. Once cool, place in an airtight container with parchment or wax paper between cakes. Place in freezer (will keep for 2-3 weeks in freezer).

  6. With the paddle attachment on, beat ice cream in a stand mixer until softened. Add chocolate chips and mix until combined.

  7. Line two 6" cake pans with plastic wrap with lots of overhang and divide ice cream between each pan. Smooth out top and push ice cream out to the sides as far as possible to create a smooth surface on the sides and top). Wrap plastic wrap over the top to seal.

  8. To assemble, whip whipping cream until soft peaks form. Add sugar and vanilla and continue to whip until stiff peaks form. Places in a wide star tipped pipping bag.

  9. Remove ice cream from plastic wrap and layer in-between cake layers. Top with a 5-6 whip cream circles and sprinkles.

  10. Using one hand pat sprinkles around the ice cream layers of the cake.

    Return to freezer to firm up for 1-4 hours.

Recipe Notes

* I used Sweetapolita Sprinkles, but these are a close match.