Coffee Toffee Cookie Ice Cream Cake

Note: Plan ahead because the assembled cake should be frozen at least overnight.

Position rack in the middle of the oven and preheat to 350 F. Butter a 9″ springform pan. Line a baking sheet with parchment paper.

Sift the flour, baking soda and salt together into a small bowl and set aside.

In the bowl of a stand-up mixer using the paddle attachment beat butter, brown sugar and sugar on medium speed until blended, about 1 minute. Add egg, vanilla and flour mixture, mixing just to incorporate. Stir in toffee chips.

Split dough into two equal parts. Using half of the dough, drop spoonfuls of dough over the bottom of the springform pan. Use your fingers or the back of a spoon to spread evenly it over the bottom of the pan. Using the remainder of the cookie dough, drop heaping tablespoons of dough onto the baking sheet about 2 1/2″ apart to make about 11 cookies. Place both pans into the oven and bake cookies until lightly browned and tops feel firm, about 12 minutes.

Cool crust in pan. Cool cookies on baking sheet for 5 minutes. Then transfer cookies to a wire rack to cool completely. Break cooled cookies into 3/4″ pieces.

Spread 1 quart of softened ice cream over the top of the crust. Sprinkle half of the cookie pieces evenly over ice cream. Spread remaining quart of ice cream over cookie pieces and sprinkle remaining cookie pieces on top, pressing pieces into the ice cream. Cover pie tightly with plastic wrap, then aluminum foil. Freeze overnight or up to 2 weeks.

Cake serves 8-12.