Bake your Chocolate Chip Cookie in a 9 inch round cake pan for 30 minutes. The center will still be soft. I baked the base and had enough batter for a dozen large cookies.

When your ice cream is ready, transfer it into a 9 inch round cake pan, press flat, cover with plastic wrap and place in the freezer.

Preheat oven to 350 and prepare a 9" round cake pan.

Place the dry ingredients into your mixing bowl and stir with a fork to mix. Add in the milk, butter and vanilla and beat on low until combined. Add the egg and beat for 2 minutes until fully incorporated.

Bake for 30 to 35 minutes and then cool for 10 in the pan. Invert and cool on a rack. Wrap in plastic and store in the fridge.

Place the Cookie layer on a cake plate and top with the ice cream. Add some chocolate syrup if desired. Top with the chocolate cake and add powdered sugar and more syrup. Serve immediately.

I liked the ice cream to be slightly melted to soften the cookie layer. Enjoy!