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Chocolate Cookie Ice Cream Cake – A Game Day “Score”!

Is it me, or do you associate various holidays and occasions with certain foods?

Valentine’s Day = chocolate

Fourth of July = anything red, white and blue

Christmas = cookies

And the “Big Game”?

Indulgent.

When I bake for a Super Sunday gathering, I’m not thinking dainty, delicate, fussy desserts. No – I’m going for rich, decadent and over the top.

Like this cake:

chocolate chip cookie ice cream cake with butterscotch sauce

(image credit: Doug Schneider Photography)

Essentially two giant chocolate chip cookies, it is then filled with layers of chocolate ice cream and homemade butterscotch sauce.

Crowd pleaser? Check.

Best of all, this dessert does best with a day or two in the freezer, to soften up the cookies a bit – so you can get a head start and have more time to enjoy the big game!

Can we all shout “Score”?

chocolate chip cookie ice cream cake with butterscotch sauce

(image credit: Doug Schneider Photography)

Chocolate Chip Cookie Ice Cream Cake with Butterscotch Sauce (serves 12)
adapted from Bon Appetit

Butterscotch Sauce:
3/4 c. (packed) dark brown sugar
1/2 c. dark corn syrup
6 T. (3/4 stick) unsalted butter, cut into small pieces
1/4 c. sugar
1/4 t. salt
1/2 c. heavy or whipping cream
1 t. vanilla

Cookies:
1 1/2 c. flour
3/4 t. baking soda
1/4 t. salt
9 T. unsalted butter, room temperature
1/2 c. (packed) golden brown sugar
1/4 c. sugar
1 egg
1 t. vanilla
1 1/2 c. semisweet chocolate chips

3 pints (1 1/2 quarts) chocolate ice cream (or any flavor you like)

Make the butterscotch sauce: combine first five ingredients in heavy medium saucepan. Stir over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on the surface, stirring constantly, about two minutes. Remove from heat; whisk in cream and vanilla. (Can be made three days ahead. Cover; chill. Bring to room temperature before using.)

Make the cookies: Preheat oven to 350°F.

Butter and flour two 9″ cake pans; line bottoms with parchment paper. Using an electric mixer, beat butter and both sugars till light and fluffy. Add egg and vanilla and beat again till smooth. Add flour, baking soda and salt; beat until smooth. Stir in chocolate chips.

Drop half of dough by large spoonfuls into each prepared pan. Using slightly dampened fingers, press the batter evenly into the pan. Smooth out the tops with a small angled spatula. Bake cookies till golden brown, about 18 minutes. Cool in pans on a wire rack. When completely cool, remove from pans and peel off the parchment paper.

Let ice cream soften slightly.

Place one cookie, top side up, in a 9″ springform pan. Drizzle 1/4 c. butterscotch sauce over. Spoon ice cream over the top, and using a piece of plastic wrap as an aid, press evenly. Drizzle with 1/2 c. sauce. Top with second cookie, top side up and press gently to adhere. Drizzle with 2 T. sauce. Cover pan and freeze overnight, or up to three days (cover and chill remaining sauce).

About 20 minutes before serving, remove cake from freezer and sauce from fridge. Loosen sides by cutting around the cake with a small knife.

To serve, run a large sharp knife under hot water – dry and cut cake into wedges. Serve with sauce.

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