Giant cookie ice cream sandwich: the summer treat you’ll fall in love with

INGREDIENTS
For the crust:
400g (3 1/4 cups) of flour
150g (3/4 cup) of sugar
150g (3/4 cup) of butter
2 eggs
Chocolate chips

For the cream:
400ml (1 3/4 cups) of liquid cream
180g (1/2 cup) of condensed milk
Chocolate chips

METHOD
1. In a bowl add the flour, sugar, butter and eggs and start mixing. When all come together knead it with hands to obtain the dough. Finally, add the chocolate chips and knead the dough to absorb it.
2. Divide the dough into half and wrap each half into the cling film. Transfer to the fridge for 30 minutes.
3. After time has elapsed add one half to the cake mold (20cm mold size) and flatten it with your hands to cover the bottom. Transfer to the oven and bake at 180°C/360°F for 30 minutes. Repeat the process with the other half.
4. In a bowl add the liquid cream and mix with the electric mixer. Add the condensed milk and chocolate chips and mix all together well with a spatula.
5. Spread the cream on the cake mold with the disc and cover with another one. Transfer to the freezer for at least 4 hours.
6. After time has elapsed transfer the ice cream to the serving plate and stick chocolate chips on the side.
7. Cut the ice cream into slices and serve.