In a large bowl, melt half of the butter in the microwave, melt in a medium-sized pot in the stove, and stir until the butter melts. (This will lower the temperature.) Add salt, brown sugar and milk and whisk until smooth. If it’s not cool yet, allow it to cool a little more (you don’t want to scramble the eggs or melt and melt) and whisk until combined. Sprinkle the batter with baking powder and mix it very well into the batter. Stir in flour and 1/2 cup (3 ounces or 85 grams) of chocolate chips and stir until the flour is gone.
Pour half of the batter into each pan to smooth out the top flats. Sprinkle 2 tablespoons of chocolate chips on top of each round.
Bake for about 15 minutes until cookies are golden on the edges and tender in the center. Transfer to a cooling rack for 5 minutes, remove from the pot and peel off the parchment underneath. After that, transfer the cookies to the freezer for 10 minutes so that they are completely completely cold before assembling the cake. If your ice cream is rocky in the freezer, it’s easier to transfer it to the fridge for 10 minutes and scoop it up.
Assemble the cake: Serve one of the 8-inch round cake pans with plastic wrap that stretches the sides of the pan in two directions. This makes it easier to remove the cake. (The 8-inch spring foam also works, but there is a leak before the ice cream freezes completely again.
Place the first round top of the chocolate chip cookie at the bottom of the bread. Scoop the vanilla ice cream and spread it evenly using a spatula. Place it on top of the second chocolate chip cookie and press the ice cream firmly. I use plastic that extends to the sides to cover the cookies, but if it’s not completely covered, it’s fine.
Chill the ice cream sandwich cake for 3-6 hours, ideally overnight.
To finish and serve: Remove the cake from the freezer. Move the knife along the edge of the cake pan and use plastic wrap to help lift the cake out of the pan. Pad the remaining 3/4 cup chocolate chips onto the side of the cake. Cut the cake into 8-12 wedges and serve immediately.
Go ahead: Keep the ice cream cake in the freezer for several weeks.
Notes
(Summary) Blondie Chip Witches (Individual Ice Cream Sandwiches) from Smite Kitchen Keeper: Make these as individual ice cream sandwiches: Pour batter into 9 x 13 inch bread. Once baked, cut the cookies in half, flip them so that the top side of each cookie faces the outside, fill them with ice cream, and use the sides of the bread to maintain their shape. Once the solids are frozen again, cut into 12 small squares and push the reserved chocolate chips sideways. The complete recipe, and 99 other 99 (though I’m biased) shouldn’t overlook. Get a copy of Smite Kitchen Keeper wherever you want to buy a Cookbook.
