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Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips
- 1/4 cup milk
- 1/2 gallon vanilla ice cream, softened
- 1/2 gallon chocolate ice cream, softened
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate syrup for drizzling (optional)
Directions:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla extract and mix well.
- Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the mini chocolate chips and milk until the dough comes together.
- Line a 9-inch springform pan with parchment paper. Press half of the cookie dough into the bottom of the pan to form an even layer. Freeze for 30 minutes.
- Spread the softened vanilla ice cream over the cookie dough layer, smoothing it out with a spatula. Freeze for 1 hour or until firm.
- Spread the softened chocolate ice cream over the vanilla ice cream layer, smoothing it out with a spatula. Freeze for 1 hour or until firm.
- Press the remaining cookie dough into an even layer on top of the chocolate ice cream. Freeze for another 30 minutes.
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cookie dough layer.
- Drizzle with chocolate syrup if desired. Freeze for at least 2 hours or until the cake is completely firm.
Remove the springform pan sides and slice to serve. Enjoy!
