chipwich ice cream cake (Print Version)

Chocolate chip cookies meet vanilla ice cream in these layered frozen delights with a playful twist.

# Ingredients:

→ Cookie Base

01 - 1/2 cup (115 grams) unsalted butter, plus extra for coating pans
02 - Scant 1 teaspoon kosher salt
03 - 1 cup (215 grams) packed light brown sugar
04 - 1/3 cup (80 ml) milk, any kind
05 - 1 large egg
06 - 1 1/2 teaspoons vanilla extract
07 - 1 teaspoon baking powder
08 - 1 cup (130 grams) all-purpose flour
09 - 1 1/2 cups (255 grams) miniature chocolate chips, divided

→ Filling

10 - 3 cups (1 28-ounce container) vanilla ice cream

# Steps:

01 - Preheat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper. Grease the sides with butter or nonstick spray. If using one pan, bake in batches. Melt the butter in a large bowl, then add salt, brown sugar, and milk, whisking until smooth. Ensure the mixture is cool before adding the egg and vanilla extract and whisk until combined. Add baking powder and mix well, then stir in the flour and 1/2 cup (85 grams) of chocolate chips. Divide the batter evenly between the pans and smooth the tops. Sprinkle with 2 tablespoons of chocolate chips each.
02 - Bake in the preheated oven for about 15 minutes, until golden at the edges and set but soft in the center. Cool for 5 minutes in the pans, then transfer to a cooling rack. Optionally, freeze cookies for 10 minutes to cool completely before assembly.
03 - Line one 8-inch cake pan with plastic wrap, extending it over the edges. Place one cookie round, top side down, at the bottom of the pan. Scoop the vanilla ice cream on top and spread it evenly with a spatula. Place the second cookie round, top side up, on the ice cream and press it down gently. Cover with extended plastic wrap and freeze for 3 to 6 hours or overnight until firm.
04 - Remove the cake from the freezer. Use a knife to loosen the edges and lift the cake out using the plastic wrap. Press the remaining 1/2 cup of chocolate chips onto the sides of the cake. Slice into 8 to 12 wedges and serve immediately.

# Helpful Notes:

01 - The ice cream cake can be stored in the freezer for weeks, making it perfect for preparing in advance.

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