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Giant Gluten-Free Ice Cream Sandwich Cake

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 8
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The ultimate giant ice cream sandwich cake the kids will love
Created Mar 24, 2017
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  • 1 pkg Betty Crocker Gluten Free Chocolate Chip Cookie Mix
  • 1/2 cup butter, at room temperature
  • 1 large egg
  • 1 tsp. vanilla
  • 2 L ice cream (your choice of flavours)
  • sprinkles, for decorating (optional)
  • chocolate sauce, for serving (optional


  • 1
    Preheat the oven to 350°F.
  • 2
    In a large bowl, beat the cookie mix, butter, egg and vanilla until the dough comes together. Press half into the bottom of two 8 or 9-inch cake pans that have been buttered or sprayed with nonstick spray.
  • 3
    Bake for 15 minutes, or until golden. Cool in the pans, and if you have time, freeze until firm. Remove the ice cream from the freezer for about 20 minutes to soften. Scoop onto one cookie and spread evenly to the edge; top with the second cookie. (You can leave the first cookie in the pan while you work.)
  • 4
    Cover the cake with plastic wrap or a plastic bag and return to the freezer for at least a couple hours, or until firm.
  • 5
    Let stand for 5-10 minutes before cutting (just enough time to sing happy birthday!) and cut into wedges with a sharp or serrated knife.
  • 6
    Serves 8 or more

Nutrition Information

No nutrition information available for this recipe
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