Ingredients:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • Pinch of salt
  • ½ cup chocolate chips
  • 3 cups vanilla ice cream (store-bought or homemade)
  • - Chocolate syrup for drizzling (optional)

Instructions:

  1. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer. Add in the vanilla extract and egg; mix until combined. Gradually add flour and a pinch of salt to the mixture. Mix just until combined. Do not overmix. Fold in chocolate chips.
  2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart. Bake in the preheated oven for approximately 10–12 minutes, or until edges are lightly golden but centers remain soft. Remove from oven and let cool on a wire rack.
  3. Once cookies are cooled slightly, chop them into small pieces. In a mixing bowl, soften your vanilla ice cream at room temperature for about 5–10 minutes, until it is easy to scoop but not completely melted. Gently fold in chopped cookie pieces into softened ice cream.
  4. Transfer the cookie-infused ice cream mixture into an airtight container or loaf pan lined with plastic wrap for easier removal later. Smooth out the top with a spatula.
  5. Cover tightly with lid/plastic wrap and freeze for at least 2 hours or until firm.
  6. Scoop out servings into bowls and drizzle with chocolate syrup if desired!