Chocolate Chip Cookie Ice Cream Cake

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Chocolate sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, dark
  • 4 oz Cool whip
  • 1 1/4 cups Semi-sweet chocolate chips
  • 1/4 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, salted

• Frozen

  • 1 1/2 qt Cookie dough ice cream

• Other

  • Mini Chips Ahoy

Found on lifeloveandsugar.com

Ingredients

• 3/4 cup salted butter, room temperature
• 3/4 cup dark brown sugar
• 1/4 cup sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 1/4 cups semi-sweet chocolate chips
• 1.5 quarts Cookie Dough Ice Cream
• 4 oz Cool Whip
• Mini Chips Ahoy
• Chocolate Sauce (I used this one)

Directions

• 1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
• 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• 3. Mix in egg and vanilla extract.
• 4. Add flour and baking soda and mix until completely combined. Dough will be thick.
• 5. Stir in chocolate chips.
• 6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• 7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• 8. While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
• 9. Place cooled cookie back into springform pan.
• 10. Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
• 11. Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
• 12. Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
• 13. Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.