CHOCOLATE CHIP COOKIE ICE CREAM CAKE RECIPE - (4.4/5)
Provided by á-6498
Number Of Ingredients 10
Steps:
- Line one cake pan with four layers of plastic wrap, extending plastic wrap 4 inches over side of pan. Working quickly, spoon ice cream into pan, pressing down firmly and smoothing surface. Fold plastic wrap over ice cream to enclose. Freeze 3 hours or overnight until firm. Remove ice cream from pan, still wrapped in plastic; place on oven tray. Return to freezer. Preheat oven to 300°F. Grease both cake pans. Beat butter, extract and sugars in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Transfer mixture to large bowl; stir in sifted flours, then chocolate bits. Divide dough in half; press one half over base of one pan. Press remaining half over base of second pan, leaving a 1/4 to 1/2 inch gap around edge of dough; push chocolate Melts onto top of dough. Bake cookies about 20 minutes. Stand cookies in pans 20 minutes before turning, top-side up, onto wire racks to cool. Place plain cookie on cake board; top with ice-cream cake then chocolate-topped cookie. Serve immediately. Ice-cream cake and cookies can be prepared one day ahead. Store cookies in an airtight container. Use a serrated knife to cut the cake.
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