I have many fond memories of trips to Baskin-Robbins as a child.  But I really had trouble choosing from 31 flavours. It’s quite overwhelming when you’re only a little girl! Who am I kidding, it still overwhelms me. To top it all off, now Baskin-Robbins has added Warm Ice Cream Sandwiches to their menu! Warm. Ice cream. Sandwiches. That’s what I said.

I am going to cake a giant version of a double decker Baskin-Robbins Warm Ice Cream Sandwich. I am baking brownies as double fudge cookies and a peanut butter blondie to replace the peanut butter chocolate cookie. The chocolate chip cookie dough and strawberry ice cream filling in the sandwich will be made up of cake, buttercream and eggless cookie dough. Oh, and I’m making jumbo fondant sprinkles to dress it all up! This is going to be a blast. I’m going to feel like a little girl again.


Where Do I Buy My Ingredients & Tools??

Running around town to scoop up caking ingredients can be a bit of a pain. In fact, I'll occasionally treat myself to ice cream when I'm out shopping as a little reward. To help you get as organized as possible, I've listed all of my shoppable tools and ingredients on my Parsel page right here!


Baking Your Cake!

Ingredients & Tools You Will Need:

1 x 6lb portion of Yo’s Ultimate Vanilla Cake - find my recipe here

Wilton Ivory Icing Color

Wilton Pink Icing Color

1 x Brownie Recipe - find my recipe here

1 x Peanut Butter Blondie Recipe (below)

4 x 8” Round Cake pans, lined with parchment paper

3 x 9” Round Cake Pans, lined with parchment paper

Prepare your vanilla cake batter and divide it evenly into two portions. Divide the first portion evenly between two of your prepared 8” round cake pans.  

Dye the second portion a soft light pink, the colour of strawberry ice cream, using the ivory and pink food colouring.  Divide the pink cake batter evenly between two prepared 8” round cake pans.

Bake the cakes at 350º for 45 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool completely in their pans.

Prepare your brownie batter and divide it evenly between two 9” round prepared cake pans. Bake the brownies at 350º for 30 minutes, rotating the pans halfway through baking. Let the brownies cool completely in their pans.


Baking Your Peanut Butter Blondies!

Ingredients & Tools You Will Need:

½ cup Salted Butter

2/3 cup Smooth Peanut Butter

½ cup Brown Sugar

¼ cup Sugar

1 Egg

1 tsp Vanilla

1 cup Flour

1 cup Salted Roasted Peanuts


Rubber Spatula

Fill a pot halfway with water and set it over medium heat. Place your butter in a stainless steel bowl, and set it on top of the pot to melt. One your butter is almost fully melted, add your peanut butter.

Remove the bowl from the heat and whisk the mixture until it is all melted.  Add your sugars and continue to whisk.

Add the egg and the vanilla and whisk until incorporated.  

Switch to a rubber spatula, and fold in your flour and then your salted peanuts.  

Pour the mixture into the prepared 9” round pan.  Bake at 350º for 25- 30 minutes. Allow the blondie to cool completely in the pan.  

Filling Your Cakes!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

Wilton Ivory Icing Color

Wilton Pink icing Color

Wilton Golden Yellow Icing Color

Simple Syrup - find my recipe here


Serrated Knife

Small Offset Spatula

Icing Spatula

Remove your cakes from their pans, level them and cut off the caramelization from the bottom and sides. You can watch me do this here. Shower your cake layers with simple syrup.



Dye 3 cups of Italian meringue buttercream a lovely pink, like strawberry ice cream.



Fill and stack the two plain vanilla cakes with buttercream.  Fill and stack the two pink vanilla cakes with matching pink buttercream.

Crumb coat both cakes with the same buttercream they are filled with, and chill them for 20 minutes.


Creating Your Giant Cookies!

Ingredients & Tools You Will Need:

Small Serrated Knife

Clear Piping Gel

Silicone Brush

1 lbs White Fondant

2 lbs Chocolate Fondant

Wilton Ivory Icing Color

Wilton Buttercup Yellow Icing Color

Wilton Brown Icing Color

Wilton Black Icing Color

Rolling Pin

Icing Sugar

Paring Knife

¼ cup Dark Chocolate Chunks (broken from a chocolate bar)

Paint Brush

Dye the white fondant the colour of peanut butter using ivory, brown and buttercup yellow.  Dye the chocolate fondant with a little black and brown to give it a richer dark chocolate colour.

Trim the brownies and peanut butter blondie by rounding off the top edge all the way around.  


Cut away a few dips and curves randomly from the top of the brownies.  You can add this detail to the blondie as well, but since it will be the middle cookie your work will get lost in the cake.



Brush the surface of the blondie with a thin layer of clear piping gel.  Roll out the peanut butter coloured fondant to 1/8” thick.  Flip the fondant over and brush away any excess icing sugar.  

Pinch creases into the fondant in different directions.   We are trying to create the crevasses that bake into the surface of a cookie.  Flip the fondant back over and gently stretch the pinched creases. If the fondant rips, just squeeze it back together.      

I have never used this technique before.  I chose to attempt it on my peanut butter cookie first, because even though I knew it would not be seen, it is good practice for the two chocolate cookies.

Drape the fondant over your blondie and press it onto the surface with your fingers. Smooth the fondant around the side of the blondie and trim away the excess.  



Repeat this process covering your two brownies with dark chocolate fondant.



Once the giant chocolate cookies are done, chose the one you are happier with to be the top of the cookie sandwich.  

Melt a couple of the chunks in the microwave to use as glue.  Brush a tiny bit of chocolate onto the bottom of a chocolate chunk and press it into the surface of your giant chocolate cookie.  Add more chocolate chunks until you are satisfied.


Assembling Your Giant Ice Cream Sandwich!

Ingredients & Tools You Will Need:

2 x 9” Round Cake Pans

Small Offset Spatula

Icing Spatula

Place the 8” pink cake onto the flat bottom of a 9” cake pan.  Ice around the cake with pink buttercream in a swirling motion using the pan as a guide for how thick it should be. The cookies are 9”, so we want the cakes to match to be able to support them.  



Once you are happy, carefully lift your giant peanut butter cookie and place it on top of the pink cake.  Now flip the entire cake over so the peanut butter cookie is on the bottom.  Place the giant chocolate cookie on top.

Fill in any gaps with pink buttercream, but be careful not to get buttercream onto the surface of your cookie.  Flip the entire cake back over again so that the chocolate cookie is the bottom.

Ice your vanilla cake in the same fashion, by placing it on the back of a 9” cake pan. Carefully lift the cake and place it on top of the peanut butter cookie.  Place the dark chocolate chunk cookie on top of the cake.  Once again, fill in any gaps with Italian meringue buttercream.



You just made a GIANT DOUBLE DECKER ICE CREAM SANDWICH.  This is epic.

Giant Sprinkles. Yep. Giant Sprinkles.

Ingredients & Tools You Will Need:

8 oz White Fondant

Wilton Lemon Yellow Icing Color

Wilton Golden Yellow Icing Color

Wilton Orange Icing Color

Wilton Red Icing Color

Wilton Pink Icing Color

Wilton Violet Icing Color

Wilton Sky Blue Icing Color

Wilton Leaf Green Icing Color

Vegetable Shortening

Divide the fondant into eight equal 1 oz portions.  Leave 1oz white, and dye rest all the fun colours of sprinkles - yellow, orange, red, pink, purple, blue and green.  


Rub a little vegetable shortening onto your fingertips and pinch off little pieces of fondant.  Roll each piece with your fingertip onto your palm to create the sprinkle. Gently curve each piece and set it down to dry.

Don’t worry about getting each sprinkle exactly the same size, they will look more realistic if they are not perfect.  Also, I suggest making these in front of the TV or blasting your favourite playlist.  You’ll be a little while…


Allow you sprinkles to dry so that they will maintain their shape.  You can make them a few days ahead.

Add the giant sprinkles to your cake by pressing them into the pink buttercream with the palm of your hand.  You want to do this when the buttercream is slightly chilled so that it doesn’t get too messy.



Eggless Cookie Dough and Giant Chocolate Chips!

Ingredients & Tools You Will Need:

½ recipe of Eggless Cookie Dough (minus the chocolate chips) - find my recipe here

1 cup Chocolate Kisses

Paring Knife

You can make the eggless cookie dough, omitting the chocolate chips, the day before you make your cake. Chill the dough until you are ready to use it.

Break the dough into delicious morsels of various sizes.


I have always loved how chocolate kisses look like giant chocolate chips!  I can’t be the only person who has noticed this.

Press the chocolate kisses into the Italian meringue buttercream in a random pattern. Add the cookie dough morsels in the same fashion.  

Cut a few chocolate kisses in half and press them into the buttercream.  This will give the effect that they are buried deep in the ice cream and not just on the surface.



Now.  How exactly do you bite into this giant double decker ice cream sandwich?  If you figure it out, message me ;)



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