Wrap an 8-inch cake pan with plastic. Wrap twice in plastic. Cover the cake pan with softened vanilla ice cream. Smooth using a spatula. Freeze for 3 hours minimum.
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Heat the oven to 350°F. Spray two 8-inch cake pans with nonstick baking spray. Line bottoms with 8-inch parchment circles. Spray again.Let butter cool to room temperature for 10-15 minutes after melting in the microwave.
2
Mix flour, baking powder, soda, and salt in a medium basin. Set aside.Melted butter, brown sugar, sugar, vanilla, and egg should be mixed in a large basin. Stir in the dry ingredients using a rubber spatula.
3
Mix in small chocolate chips.Evenly press cookie batter into two cake pans.Bake 16-18 minutes. The top of the biscuit should be gently browned. Underbake the cookies to prevent freezer hardness.
4
Cool the cookies in the cake pans for 15 minutes before transferring to a cooling rack. Let cookies cool fully.Start with the first cookie on your serving board.
5
Remove the frozen ice cream from the freezer using plastic wrap. Flip it onto the first cookie layer and remove the plastic. Add the last cookie layer to the ice cream.
6
Feel free to push small chocolate chips into the ice cream's sides. Serve now. Store covered in freezer. Leave at room temperature for 10 minutes before serving.
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