This giant ice cream sandwich cake has all the rocky road surprises in the filling with the blissful, buttery cookie base and topping. This ice-cream recipe can easily be dressed up or down by adding different chocolate, fruits or nuts at the end of the churning.


For the ice-cream:

  • 1½ cups whole milk
  • 1 cup plus 2 tablespoons granulated sugar
  • pinch table salt
  • 3 cups heavy cream
  • 1½ tablespoons pure vanilla extract
  • 1½ cup strawberry topping
  • 2 cups mini pink marshmallows
  • 1 cup coconut flakes
  • 150g chopped white chocolate

For the cookie:

  • 500g butter, softened
  • 1 ½ cups caster sugar
  • 1 tablespoon vanilla extract
  • 2 egg yolks
  • 4 ½ cups plain flour
  • Icing sugar, for dusting.


  1. In a medium bowl, use a hand mixer on low speed to combine the milk, sugar, strawberry topping, vanilla extract and salt until the sugar is dissolved.
  2. Stir in the heavy cream and vanilla.
  3. Cover and refrigerate 1 to 2 hours, or overnight.
  4. Turn the Ice Cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes.
  5. Five minutes before mixing is completed, add the chopped white chocolate, coconut flakes, and marshmallows through the top and let mix in completely. The ice cream will have a soft, creamy texture.
  6. Line a 24cm spring form cake pan with four layers of cling wrap extending wrap 10cm over side of pan.
  7. Working quickly, spoon ice-cream into pan, pressing down firmly and smoothing surface. Fold plastic wrap over ice-cream to enclose. Place in freezer for about 2 – 3 hours or overnight until firm.
  8. While ice-cream is setting, start the biscuit for your base and top of the sandwich.
  9. Preheat oven to 180°C. Place the butter and sugar in an electric mixer and beat until pale and creamy.
  10. Add the vanilla and egg yolks and beat well to combine. Add the flour and beat until a smooth dough forms.
  11. Divide the dough in half. Between 2 sheets of non-stick baking paper, roll the dough out to 1cm thick
  12. Using the base of another 24cm spring, press into rolled out dough to form two large biscuits for the top and base of your cake.
  13. Bake cookies about 20 minutes or until light golden. Cool on wire racks for 20 minutes.
  14. Place 1 cookie on cake board; top with ice-cream cake then top with remaining cookie.
  15. Dust with icing sugar and serve immediately.

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