Chocolate Chip Cookie & Ice Cream Cake

Ingredients:

Cookie Layer:
8 tbsp (1/2 cup) Unsalted Butter, melted
1 cup Dark Brown Sugar
1 large Egg
2 tsps Pure Vanilla Extract
1 cup All Purpose Flour
1/2 tsp Baking Powder
1/8 tsp Baking Soda
1/8 tsp Fine Sea Salt
1/2 cup Mini Semi-sweet Chocolate Chips
Topping:
1 cup Heavy Whipping Cream
3-4 tbsp White Granulated Sugar
1/2 tsp Pure Vanilla Extract
1 pint Ice Cream, softened (flavor of your choice; recommended: caramel or chocolate)

    Preheat oven to 350 degrees, and lightly grease an 8"-round springform pan.
    In a mixing bowl, whisk together the melted butter and brown sugar.  Add the egg, then beat until pale and slightly fluffy. Whisk in the vanilla.
    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredient mixture into the wet ingredients, until everything is incorporated. Then, fold in the chocolate chips. Spread this dough into an even layer in the prepared pan.
    Bake the cookie layer at 350 degrees for 20-25 minutes. A toothpick inserted into the middle should come out clean. Once the cookie is done, allow it to cool completely while in the pan.
    To make the whipped topping, whisk the heavy cream until it starts to thicken. Sprinkle in the sugar, then whisk until stiff peaks form. Add the vanilla.
    Finally, spread the pint of ice cream into an even layer on top of the cooled cookie. Next, spread the whipped cream over the ice cream layer. Cover the entire pan with foil or plastic wrap, and freeze until the top layers are firm (at least 1-2 hours).
    To serve, run a thin paring knife around the edges of the cake to release it from the sides of the pan, then "unlatch" the springform pan.
    For garnish, drizzle chocolate ganache or sprinkle on chocolate chips. Enjoy!
(mangoesandpalmtrees.com)