Wednesday, 13 June 2012

Chipwich cake

A couple of days ago, I saw a post from Go Dairy Free where they made a chipwich cake, and my brain started whirring - what a great idea. The chipwich is something I had never heard of, but it would seem that in the US, it is a well known treat. Basically, you take 2 chocolate chip cookies and sandwich ice-cream between them, then roll the edge in chocolate chips. Great, huh?

Well, Go Dairy Free had gone a couple of steps further and not only taken the dairy out, but had scaled up the whole thing and turned it into a cake. It seemed like a great idea for a summer birthday cake, and I thought I'd try it out to see if I could do it.


Make a batch of dairy-free chocolate chip cookie dough.
Line two 7 inch, round cake tins and two baking trays
Spread the cookie dough into the round tins so it covers about 2/3 of the base and is about 2cm thick.
The remaining cookie dough will make around 14 normal sized cookies on the baking trays.
Although the cookies take about 15 minutes to cook, the giant cookies easily take twice that, but keep checking them, they are cooked when the tops look crackly, not smooth.
Leave the giant cookies to cool for a bit in their tins, then cool completely on a wire rack.

I made a half cake, by cutting one cookie in half and using it as the top and bottom, as I realised I didn't have enough ice cream to make a whole one.

I put the cookie back into the cake tin, then dolloped dairy free ice cream on top and pushing it to the edges, when there was enough ice cream I put the other cookie on top.

I then rolled the whole thing in chocolate sprinkles and then put it in the freezer until we needed it.

Everyone loved it. It is definitely on the cards for a summer birthday cake!


  1. Wow! Save some for me :-) Sam

  2. Not much left, but the beauty of it is that it can be stored in the freezer for a couple of weeks - if it lasts that long!