Dessert

Ice-cream recipe
Ingredients:
1.	 2 cups (231g) heavy cream (aka whipping cream)
2.	1 cup condensed milk
3.	1tsp vanilla extract and other optional flavourings.

How to make:

1.	Add the heavy/whipping cream into a bowl and mix in optional flavourings.

2.	Mix the heavy/whipping cream mixture and add the condensed milk making sure to not interfere with the whipped bubbles in the whipped cream mixture.

3.	Add Ice-cream to a bowl and cover with cling-film or airtight lid, then freeze in a minimum of one night.


Cookie cake recipe
Ingredients:
1.	3/4 cup (170g) unsalted butter
2.	1 cup (200g) packed light or dark brown sugar
3.	1 large egg + 1 egg yolk
4.	2 teaspoons pure vanilla extract
5.	2 cups (250g) all-purpose flour
6.	2 teaspoons cornstarch (aka cornflour)
7.	1 teaspoon baking soda
8.	1/2 teaspoon salt
9.	1 and 1/2 cup (225g) semi-sweet chocolate chips
10.	optional: chocolate buttercream for topping

How to make:
1.	Preheat oven to 350°F (177°C). And prep 9-inch pie dish or cake pan
2.	In a large bowl using a hand-held mixer or stand mixer fitted with paddle attachment, beat the butter for 1 minute on medium speed
    until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg
    yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3.	In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until
    combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly
    disbursed.
4.	Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up
    to 30 minutes, depending on your oven). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum
    foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool
    completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a
    serving dish. (Or use
    can serve directly from the pan.)
5.	The chocolate buttercream is optional. Instead, decorate with whipped cream or top with vanilla ice cream.

6.	Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may
    have some leftover. I used a Wilton 1M tip.


Cookie cake remains fresh covered tightly at room temperature for up to 3 days. Serve the cookie cake with a scoop of ice cream and enjoy.