CHOCOLATE CHIP COOKIE ICE CREAM CAKE RECIPE - (4.4/5)

Chocolate Chip Cookie Ice Cream Cake Recipe - (4.4/5) image

Provided by á-6498

Number Of Ingredients 10

16 cups vanilla ice-cream
4 ounces unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup caster sugar
1/3 cup light brown sugar, firmly packed
1 egg
1 cup plain flour
3/4 cup self-rising flour
1/2 cup dark chocolate bits
10 dark chocolate Melts

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.