1 1/4 cups flour
3/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1/2 cup packed light brown sugar
1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces semi sweet chocolate chips
1/2 cup hot fudge topping
1 1/2 quarts ice cream (mint choc chip OR flavor of choice)
1 cup heavy cream
1/2 cups powdered sugar
slivered almonds, toasted (optional, for garnish)
shaved chocolate (for garnish)

preheat the oven to 350°. grease a 9″ pie plate (or spray with pam for baking).

in a small bowl, combine flour, baking soda and salt. set aside.

in a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar and vanilla on medium speed just until smooth. beat in the egg until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips.

press the cookie dough into the pie plate. bake about 25 minutes until the cookie is baked through and golden. allow it to cool completely on a rack, then transfer to the freezer until frozen, at least 2 hours.

spread on a thin layer of hot fudge; freeze for 1 hour. about 15 minutes before the hour is up, set out the ice cream to soften. spread the ice cream over the hot fudge. place plastic wrap on top and freeze for 3-4 hours.

with an electric mixer, or by hand with a whisk, whip the cream and powdered sugar together in a small bowl until soft peaks form. spread the whipped cream over the ice cream and freeze at least 1 hour.

remove from the freezer 5-10 minutes before serving. sprinkle with toasted almonds and shaved chocolate if desired.

10 servings