Giant Ice Cream Sandwich with Chocolate Chips

Preparation

• Cookies

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removeable bottoms. Line the bottoms of the pans with parchment paper.
  • In a bowl, combine the flour, baking powder, baking soda and salt.
  • In another bowl, whisk the brown sugar, sugar, mayonnaise, vanilla and eggs with an electric mixer until smooth. With the machine running on low speed, or with a wooden spoon, add the dry ingredients, then the chocolate chips. Mix for 1 minute or until smooth and creamy. Divide the mixture between the prepared pans.
  • Bake for 25 minutes or until the cookies are nicely golden but the centre is still slightly soft. Let cool completely, about 1 hour.

• Assembly

  • Unmould the cookies and clean out one of the pans. In the clean pan, place one of the cookies upside-down. Using a ¼-cup (60 ml) ice cream scoop, drop in the ice cream, alternating the flavours. Press down gently with a spatula into an even layer. Top with the second cookie, pressing down. Cover the pan with plastic wrap. Freeze for 8 hours or overnight.
  • When ready to serve, let the ice cream sandwich sit out at room temperature for 15 minutes before unmoulding. Pass a warm blade between the sandwich and the side of the pan to help unmould. Cut into wedges and serve immediately.