In a giant bowl, soften butter half inside the microwave or in a medium-sized pot on the vary, then stir until the butter finishes melting. (This retains the temperature down.) Add salt, brown sugar, and milk, whisking until straightforward. If it’s not cool however, let it cool a bit further (you don’t need the egg to scramble or the chips to melt) sooner than together with the egg and vanilla, whisking until blended. Sprinkle batter with baking powder and mix very properly into the batter. Stir in flour and 1/2 cup (3 ounces or 85 grams) of the chocolate chips, stirring until flour disappears.
Pour half the batter into each pan and straightforward the very best flat. Sprinkle the tops of each spherical with 2 tablespoons of the chocolate chips.
Bake for about quarter-hour, until cookies are golden on the sides and set nevertheless tender inside the center. Change to a cooling rack for 5 minutes, then take away from the pans, peeling off the parchment beneath. I want to then swap my cookies to the freezer for 10 minutes so that they’re completely, completely chilly sooner than we begin assembling the cake. In case your ice cream is rock-hard inside the freezer, swap it to the fridge for these 10 minutes so it will be easier to scoop.
Assemble the cake: Line one among many 8-inch spherical cake pans with plastic wrap that extends up the sides of the pan in two directions. It would make it easier to remove the cake. [An 8-inch springform can work too but risks leaking before the ice cream is fully frozen again; I’d still use some plastic inside for security.]
Place first chocolate chip cookie spherical prime side down inside the bottom of the pan. Scoop vanilla ice cream all through and use a spatula to unfold it evenly. Place second chocolate chip cookie prime side up on prime and press it firmly in the direction of the ice cream. Use any plastic that has extended over the sides to cowl the cookie, nevertheless it’s okay if it’s not completely coated.
Chill the ice cream sandwich cake for 3 to 6 hours and ideally in a single day, until company.
To finish and serve: Take away the cake from the freezer. Run a knife alongside the sides of the cake pan after which use the plastic wrap to help elevate the cake out of the pan. Pat remaining 3/4 cup chocolate chips onto the sides of the cake. Cut back the cake into 8 to 12 wedges and serve right away.
Do ahead: Ice cream cake retains inside the freezer for weeks, not that I’ve ever had one ultimate that prolonged.
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The (Abridged) Blondie Chipwich (explicit individual ice cream sandwiches) from Smitten Kitchen Keepers: To make these as explicit individual ice cream sandwiches: pour the batter proper right into a single 9×13-inch pan. As quickly as baked, reduce the cookie in half, flip so that the very best side of each cookie faces the floor, and fill with the ice cream, using the sides of the pan to help it protect its type. As quickly as frozen robust as soon as extra, reduce into 12 small squares, and press reserved chocolate chips onto sides. For the whole recipe, and 99 others that (I’m biased nevertheless) are too unbelievable to miss, seize a reproduction of Smitten Kitchen Keepers wherever you need to buy cookbooks.
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