This all-American classic dessert features a gluten free chocolate chip cookie base with vanilla ice cream! Topped with more crumbled cookies and rainbow sprinkles for a simple and timeless dessert pairing.
I enjoy coming up with new recipe ideas or putting a fun spin on an old classic. But, experimenting can lead to mishaps or a dish being good, but just not quite good enough. Or you spend hours on a three-layer lemon chiffon cake with a honey frosting, only to have your family gravitate to that box of store-bought chocolate chip cookies.
Sometimes, I wonder why I even bother.
So, if we can’t beat them, let’s join them. Simple and classic is often the best.
And, what’s more classic-American than good-ole’ chocolate chip cookies and vanilla ice cream???
Er…ummm…nothing.
Except…maybe sipping bottled Coca-Cola in the back of an old red ford… Sitting outside of a diner… In your black T-birds bomber jacket… With…
– OK, you get the picture!
Now, it helps to start with a really good chocolate chip cookie recipe. I used The BEST Gluten Free Chocolate Chip Cookies recipe. You could use your grandma’s recipe or even store-bought dough will work, if you’re crunched for time. Also, maybe spend an extra few dollars for a higher quality ice cream. Breyer’s Natural Vanilla is a personal family favorite.
And- you could easily serve chocolate chip cookies with vanilla ice cream. Still a fun dessert, with the exact same flavors. But, this is for when you want to seem just a bit more impressive. Plus, the cake version is actually simple too- but it looks so much cuter!
Delicious does not need to equal super fancy. I mean…classics have stood the test of time for a reason. This dessert was even requested as my nephew’s next birthday treat!
Next time, I might add a layer of chocolate ice cream…otherwise, this simple dessert is pure perfection!
All-American Classic Dessert Ingredients
Vanilla Ice Cream
Sprinkles
Ice Cream Cookie Cake Tips & Tricks
- Use some of the dough to bake 3-4 cookies. These can then be crumbled and sprinkled over the ice cream.
- The cookie dough does not need to completely cover the bottom of the baking dish. Remember, the cookies will rise and spread a bit.
- After leaving on the counter for 20-30 minutes, beat the ice cream with an electric mixer for a smooth, easy to spread texture.
- Always top ice cream cakes with something- cookies, graham crackers, chocolate shavings, sprinkles, dollops of whipped cream…this takes the top from plain to WOW!
Chocolate Chip Cookie Dos and Don’ts
- Do use softened butter.
- Don’t forget to add vanilla and salt. These ingredients may seem small and insignificant, but they truly add so much flavor! And, don’t use the cheap or imitation stuff.
- Do add an extra egg yolk. This will help to create a chewier cookie.
- Use 1/2 cup of oat flour for a chewier cookie.
- Don’t overmix the dough.
- Don’t overbake.
60 minutes
All-American Classic Dessert
Ingredients
- 1 stick of butter, softened
- 1/2 c. coconut or brown sugar
- 1/4 c. sugar
- 1 tsp. vanilla
- 1 egg + 1 egg yolk
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. gluten free flour blend (I used 1/2 c. of oat flour)
- 1 c. semi-sweet chocolate chips
- 45 oz. vanilla ice cream
- Optional: sprinkles
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugar. Then, beat in the vanilla, egg, egg yolk, baking soda, and salt. Next, beat in the flour. Stir in the chocolate chips.
- Press dough into a 9x9 greased baking dish. Bake for 12-15 minutes, until an inserted toothpick comes out mostly clean. Allow to cool. (I also scooped about 3-4 individual cookies onto a lined baking sheet and baked for 8-11 minutes. These were crumbled and sprinkled over the ice cream layer.)
- Allow the ice cream to soften at room temperature for 25-30 minutes. Then, scoop into a large mixing bowl and beat until smooth. Pour over the cooled cookie base and spread evenly with a knife, small spoon, or offset spatula. Next, top with crumbled cookies and sprinkles. Quickly cover and freeze.