An ice cream cookie cake makes a fantastic summer dessert—pick up any variety of ice cream to sandwich between two giant chocolate chip cookies, or experiment with brownie or ginger cookie dough, baked in two round pans. If you’re celebrating a special occasion, stick sparklers into the soft cookie.
- Julie Van Rosendaal
Preheat the oven to 350˚F.
To make the cookies, beat the butter and sugars in a large bowl for 2-3 minutes, until pale and light. Beat in the egg and vanilla.
Add the flour, baking soda and salt and stir by hand or beat on low speed until almost combined; add the chocolate chips and stir until blended.
Divide the dough between two 8 or 9-inch round cake pans, pressing the dough evenly over the bottom. Bake for 20 minutes, or until pale golden and set. Cool completely in the pans on a wire rack.
Meanwhile, soften the ice cream by letting it sit on the countertop. Once the cookies are completely cooled, spread the ice cream evenly over one of them, and top with the other. Wrap plastic wrap around the exposed side (alternatively, drop the first cookie into a tall cake pan of the same diameter, spread with ice cream and top with the second cookie); return to the freezer until solid.
Serve in wedges, topped with sprinkles or served with caramel or chocolate sauce, if you like.