The only thing I can think of that’s better than an ice cream sandwich, is a great big ice cream sandwich. I loved this treat as a kid, and never outgrew a fondness for melty ice cream sandwiched between chocolate cookies.
This super-sized version is stuffed with banana split ice cream and the soft chocolate cookie tastes exactly like the original sandwich. I think it would make a fun birthday cake because it can hold as many candles as you’d like, and it can be easily sliced into smaller sandwiches.
I looked high and low for banana ice cream at my local markets but found none. I improvised and made my own by mixing vanilla ice cream and instant banana pudding together, then folded in all my usual banana split toppings – maraschino cherries, pineapple and swirls of hot fudge sauce. It’s heaven, I tell ya!
I loved serving slices in these little ice cream sandwich bags – they’re so cute!
You’ll have no problem putting the ice cream portion together, but I felt the soft cookie process could use some visuals. The cookie dough is more like a very thick cake batter, so you have to dollop it onto a parchment lined sheet then spread it evenly in the pan with a rubber spatula.
Another sheet of parchment is sprayed with oil, then pressed onto the batter and rolled out evenly. I used a plastic tumbler as a rolling pin and then smoothed the top further with my palms.
Remove the parchment before baking.
For the cookie shape, I cut a template to the same same size as the 1 1/4- quart Le Creuset stoneware baker that held the banana ice cream. It’s the perfect size and shape for making this big ice cream sandwich.
Plastic drinking straws can be used to make holes in the piece you choose for the top layer. Here I’m using a tape measure to keep the rows straight.
Trim the ends/edges of the ice cream so they’re straight, then place the ice cream onto a cookie piece.
Finally, place the top piece on and press down. Freeze until time to serve.
Marrying banana split flavors with an ice cream sandwich is my personal idea of bliss, but you may have other flavor ideas. Any flavor of ice cream can be sandwiched, so experimentation is encouraged!
Just don’t forget the sprinkles! ♥
Giant Banana Split Ice Cream Sandwich
Source: Banana split ice cream is original to Sprinkle Bakes; cookie portion from Fine Cooking.
Yield: One 7×10 cake, serves 12
Prep: 1 hour
Total: about 4 hours with chill time
Banana split ice cream
1.5 quart container vanilla ice cream, softened
3 oz package instant banana pudding mix
1 cup maraschino cherries, rinsed and patted dry
1/2 cup pineapple tidbits, rinsed and patted dry
2/3 cup prepared hot fudge sauce
- Place the vanilla ice cream in a large bowl. Add instant pudding mix and beat on medium-high speed with an electric and mixer. This will take about 5-7 minutes to combine, as the pudding granules will need to dissolve completely. Mixture should not be grainy. Fold in cherries and pineapple.
- Line a 1 1/4 quart rectangular dish (approx. 7×10-inches) with plastic wrap overhanging all sides of the dish. Pour ice cream into the dish and smooth the top. Dollop hot fudge sauce by the spoonfuls on top and swirl through the ice cream using a butter knife. Fold the plastic wrap over the ice cream and freeze until solid, 2-4 hours.
Soft chocolate cookie
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/2 cup unsweetened natural cocoa powder
1/2 tsp. baking soda
1/4 tsp. table salt
2/3 cup milk
- Preheat oven to 350F. Lightly grease an 11×13-inch rimmed baking sheet with white vegetable shortening. Line with parchment to cover the bottom and edges of the pan.
- Beat butter and sugar together until combined on medium high speed with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment. Beat in the vanilla.
- In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add about 1/3 of the flour mixture to the butter mixture and beat well. Add half the milk and beat until just blended.Add another third of flour and blend. Pour in remaining milk, beat well and then mix in remaining flour.
- Dollop batter evenly onto the prepared baking sheet; spread with a rubber spatula. Spray a sheet of parchment paper with oil and lay it, oiled side down, onto the dough. Press flatly with your hands to even the dough, or use a small rolling pin. Carefully peel away the parchment. Bake until a toothpick inserted comes out clean about 10-12 minutes. Allow to cool in the pan on a wire rack. Turn out cookie carefully then gently slide it back onto the baking sheet and flip it right-side up. It is very soft like cake, so handle very carefully.
- Cut cookie into pieces a little larger than the size of the container that holds the ice cream (you may want to use a template as I did, see picture). Use a plastic straw to make rows of holes in one piece that will be used as the top of the sandwich. Remove ice cream from freezer and trim the edges to straighten, if needed. Place the ice cream on the bottom piece of cookie and top with the remaining piece. Store in the freezer until ready to serve.
- Slice sandwich into pieces with a sharp knife. Have a few plates full of assorted press-on garnishes like chopped nuts and sprinkles for dipping.