You are looking for idea recipes chocolate chip cookie ice cream cake that are unique? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious chocolate chip cookie ice cream cake should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of chocolate chip cookie ice cream cake, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare chocolate chip cookie ice cream cake good wherever you are, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings used for make

1. Prepare 1/2 cup (1 stick) butter, softened
2. Prepare 1/2 cup of granulated sugar
3. Take 1/4 cup of firmly packed dark brown sugar
4. Use 1 egg
5. Prepare 1 tsp of vanilla
6. Prepare 1 cup of flour
7. Prepare 1/2 cup of oats (quick or regular)
8. Take 1 cup of chocolate chips
9. Take 1 pints of vanilla ice cream, softened

Let cool, then transfer to refrigerator and let set for at least an hour. Let cool, and remove from pans. Remove ice cream from the freezer and let it partially thaw (you don't want it to be melted, but it does need to be spreadable). Working quickly, spoon ice cream into pan, pressing down firmly and smoothing surface.

How to make Chocolate Chip Cookie Ice Cream Cake:

1. In a medium bowl, cream the butter with the granulated and brown sugars. When the mixture is smooth, beat in the egg and the vanilla. Preheat oven to 375°F.
2. Add the flour and the oats and mix until well blended. Stir in the chocolate chips and mix well.
3. Spread the dough evenly in a lightly buttered 9-inch square or round cake pan, or deep 9-inch pie plate. Bake for 20 minutes until the top is lightly browned. Cool completely.
4. Spread the softened ice cream evenly over the cooled cake. Sprinkle the freeze. Remove the cake from the freezer 10-15 minutes before serving.
5. Copyright © 1992 by Elizabeth Rozin (All credit goes to her)
6. Done and ready to serve!

Fold plastic wrap over ice cream to enclose. Line bottoms with parchment paper or waxed paper for easy removal. Cream butter, sugar, brown sugar and corn syrup in a large mixing bowl. Add egg and vanilla; mix well. Refrigerate, lightly draped with plastic wrap, overnight.

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