Mid - Week Munchies: Chocolate Chip Cookie & Ice Cream Cake

What a fabulous combination:  chocolate chip cookies and ice cream!  I needed a dessert to share with friends last week and this is what I came up with.  The recipe for chocolate chip cookie bars, from my friend Roanna, is the BEST out there and is typically made in a 9x13 inch pan!

Preheat oven to 350°F.  Mix 1 teaspoon baking soda with 1 teaspoon water and set aside.

Cream together:

1 cup shortening

3/4 cup granulated sugar

3/4 cup packed brown sugar

Add 1 teaspoon vanilla, 2 eggs and the baking soda/water mix.

Gradually beat in 2 1/4 cup flour and 1 teaspoon salt. Then, mix in 2 cups semi-sweet chocolate chips.

Divide the mixture between 3 greased 9 inch cake pans and spread out.  Bake at 350°F for about 15 minutes until golden brown.  Allow the cookies to cool completely.

Flip the pans over and smack the bottom to release the cookie.  Then, put it on a platter and spread slightly softened vanilla ice cream over it.  Working quickly, do the same with the middle layer.

Top with remaining chocolate chip cookie and a scoop of ice cream.  Then drizzle with chocolate, letting some drip down the sides.  Promptly put the cake into the freezer until ready to serve.

Chocolate Chip Cookie & Ice Cream Cake

by The Gunny Sack

1 teaspoon water

1 teaspoon baking soda

1 cup shortening

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla

2 eggs

2 1/4 cups flour

1 teaspoon salt

2 cups semi-sweet chocolate chips

Preheat oven to 350°F.  Mix 1 teaspoon baking soda with 1 teaspoon water and set aside.  Cream together shortening, granulated sugar and brown sugar.  Add vanilla, eggs and baking soda/water mix.  Gradually beat in flour and salt. Mix in chocolate chips.  Divide the mixture between 3 greased 9 inch cake pans (or a 9x13 inch pan for bars) and spread out.  Bake at 350°F for 15 minutes (20-25 minutes for 9x13) until golden brown.  Allow the cookies to cool completely.  Flip the pans over and smack the bottom to release the cookie.  Put it on a platter and spread slightly softened vanilla ice cream over it.  Working quickly, do the same with the middle layer.  Top with remaining chocolate chip cookie and a scoop of ice cream.  Drizzle with chocolate letting some drip down the sides.  Promptly put the cake into the freezer until ready to serve.
 

Thanks for stopping by today!!

Linking to some of these fabulous sites: