When the Baskin-Robbins culinary team developed its latest dessert, they knew they wanted to turn the popular Polar Pizza into a cake. If you’ve never had the pizza, there’s a brownie or cookie crust, ice cream, and toppings, and you really can eat it like a slice (it even comes in a cute square box!). The Cookie Cake, available in stores today, is nearly twice the size and festive AF.
The cakes look like giant ice cream sandwiches, with two round crusts stacked around a full 20 ounces of ice cream. There’s the rainbow-colored chocolate chip cookie Celebration Cake and the Fudge Brownie ‘n Oreo Cookie Cake. Both are deliciously over-the-top, with whipped cream, rainbow sprinkles, Oreos, and fudge drizzle across the two. The best part — the crusts are slightly under-baked so they don’t get hard and crunchy once the ice cream is added. The Baskin-Robbins team showed us how they’re made, and while I’m usually not a big ice cream cake fan, I happily (and quickly) ate a whole slice. The cookie makes all the difference.
Any flavor of ice cream can go inside the cakes, including Baskin-Robbins’ two newest flavors, Boston Cream Pie and Horchata Ice. Boston Cream Pie serves as BR’s April flavor of the month, and is an updated version of the flavor, originally launched in 1973. The new version blends a Boston Cream Pie filling-flavored ice cream with chocolate ice cream, pound cake pieces, and a chocolate swirl. If you like the pie, or Boston Cream donuts, you’ll go nuts over this flavor.
Baskin’s seasonal flavor, Horchata Ice, will be in stores for three months and was inspired by the sweet Spanish drink. The vegan scoop tastes like coconut and cinnamon and is way creamier than most sorbets. Both flavors are in stores today.