Ingredients
Method
Preparation
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and mix until fully combined.
- Gradually stir in the flour and salt until it resembles a classic cookie dough.
- Mix in the mini chocolate chips and set aside.
- Grab a 9-inch springform pan and line the bottom with parchment paper. Lightly grease the sides of the pan.
Assembly
- Press half of the cookie dough into the bottom of the prepared pan, creating an even layer.
- Let your vanilla ice cream sit at room temperature for about 10-15 minutes until it softens a bit.
- Spread half of the ice cream over the cookie dough layer, smoothing it out with a spatula.
- Crumble the remaining cookie dough on top of the ice cream layer.
- Add the rest of the ice cream on top of the cookie dough, gently smoothing it down to get an even finish.
- Cover the pan with plastic wrap and freeze for at least 4 hours—preferably overnight.
Serving
- Once completely frozen, remove the cake from the springform pan and top with whipped cream and extra mini chocolate chips.
- Slice the cake and serve to enjoy with friends and family!
Notes
If ice cream melts while spreading, pop it back into the freezer for a few minutes. Experiment with different ice cream flavors for variety.
