Chocolate Chip Cookie Ice Cream Cake

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 Smucker’s Chocolate Sundae Syrup)

Instructions:

Preheat oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
Cream butter and sugars together until light and fluffy, about 3-4 minutes.
Mix in egg and vanilla extract.
Combine flour and baking soda, add to the butter mixture, and mix until completely incorporated. The dough will be thick.
Stir in chocolate chips.
Press the dough into an even layer in the prepared pan. Bake for 18-20 minutes, or until edges are slightly golden.
Allow to cool mostly in the pan, then transfer to a cooling rack to cool completely.
Soften the ice cream by leaving it out of the freezer while the cookie cools.
Place the cooled cookie back into the springform pan.
Top with softened ice cream, spreading into an even layer. Freeze until solid.
Once solid, remove from the pan, and pipe whipped cream around the edges.
Decorate the top with chopped Chips Ahoy and drizzle with chocolate sauce.
Freeze until serving. Thaw for about 10 minutes before slicing.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes plus freezing
Kcal: 520 kcal per serving | Servings: 12 servings