It is quite simple to make, it just needs to be assembled last minute.
2 deep 23cm round cake pans
25cm round cake prepared cake board or plate
4 litres vanilla ice cream
125g unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup (55g) caster sugar
1/3 cup (55g) firmly packed light brown sugar
1 cup (150g) plain flour
3/4 cup (110g) self raising flour
1/2 cup (95g) dark choc bits
10 dark chocolate melts
Line one cake pan with 4 layers of cling film, extending the cling film 10cm over the sides of the pan.
Take the ice cream out of the freezer for 10 minutes. Once slightly softened fill up the cake pan with the ice cream, pressing down and filling in all the gaps as you go. Smooth out the top. Use the overhanging cling film to enclose the cake. Place in the freezer for 3 hours or overnight, until firm.
Once firm, remove the ice cream still wrapped in the cling film from the cake tin, place on an oven tray and freeze until needed.
Preheat the oven to 150C. Grease both cake pans.
In a small bowl of an electric mixer add the butter, extract and sugars, beat until light and fluffy. Beat in the egg until combined. Transfer the mixture into a larger bowl, stir in sifted flours then choc bits.
Divide dough in half. Get two pieces of baking paper and place one half of the dough in between the two sheets. Roll the dough out roughly to the size you need to fit the base of the pan. Place dough into the pan, now using your fingers press the dough to cover the base of the pan.
Repeat with the second half of the dough. Only this time don't press the dough to the edges of the cake pan, leave a 1cm gap around the edge of the cake pan. Push the chocolate melts on top of the dough.
Bake cookies for 20 minutes, stand in the cake pan for 20 minutes before placing on to a wire rack to cool completely, top side up.
Just before serving: Place the plain cookie on to your serving plate, top with ice cream cake, then place the choc topped cookie on top. Serve immediately.
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