Chocolate Chip Ice Cream Recipe

mortarboard chocolate chip ice cream cake

Throwing a party to celebrate a recent graduate? Don't just buy them any old cake. Make them something special. This easy-to-make ice cream cake is almost too cute to eat—almost.

Yields: 10 servings

Prep Time: 0 hours 45 mins

Total Time: 3 hours 40 mins

4 c.

all-purpose flour, spooned and leveled

4 tsp.

cornstarch

1 tsp.

baking soda

1 tsp.

kosher salt

1 1/2 c.

(3 sticks) unsalted butter, melted and cooled slightly

1 1/2 c.

packed dark brown sugar

1/2 c.

granulated sugar

large eggs plus 2 egg yolks

4 tsp.

pure vanilla extract

3 c.

semisweet chocolate chips

2 qt.

vanilla ice cream, softened

3/4 c.

mini semisweet chocolate chips

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Preheat oven to 325°F. Line an 18-x-13-inch rimmed baking sheet with parchment paper. Whisk together flour, cornstarch, baking soda, and salt in a bowl.
Beat butter, dark brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, yolks, and vanilla. Reduce speed to low; gradually beat in flour mixture just until combined. Fold in 3 cups semisweet chocolate chips. Press dough into prepared pan in an even layer (this is easiest to do with your hands).
Bake until edges are golden brown but center is still soft, 23 to 26 minutes. Cool in pan on a wire rack.
Line a tall, 7-inch-wide, 7-cup freezer-safe bowl with plastic wrap. Pack ice cream into bowl; cover with plastic wrap and freeze until firm, 2 hours.
Cut a sheet of paper into an 8-inch square. Cut a second sheet of paper into a 7-inch-wide circle. Run an offset spatula around edges of cookie in pan and turn cookie out onto a cutting board; discard parchment. Place templates on cookie and cut out (you will have scraps). Wrap circle and square with plastic wrap and freeze until firm, at least 1 hour.
Place cookie round on a serving platter. Turn ice cream out onto cookie round; discard plastic. Cover sides of ice cream with mini chocolate chips. Top with cookie square. Freeze until ready to serve, at least 30 minutes. Before serving, tie licorice into a tassel; top cake with tassel (see note, below).

To create an edible tassel, wrap licorice around a small piece of cardboard, creating loops; slip off cardboard. Wrap a piece of licorice around one end of the loops to create a neck, leave a length for hanging. Cut loops on other end, and use a pushpin to attach to the cake.

Charlyne Mattox Food and Crafts Director Charlyne Mattox is Food and Crafts Director for Country Living.

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