Chocolate Chip Cookie Ice Cream Cake

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round springform pan with cooking spray and set aside.
2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
3. In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
6. Press the cookie dough evenly into the bottom of the prepared springform pan, forming the chocolate chip cookie layer.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cookie layer to cool completely in the pan on a wire rack.
9. Once the cookie layer is cool, spread the softened reduced-fat vanilla ice cream evenly over the top, creating the ice cream layer.
10. Cover the pan with plastic wrap and freeze the cake for at least 4 hours, or until the ice cream is firm.
11. Before serving, drizzle the melted semi-sweet chocolate chips over the top of the ice cream layer. Sprinkle with chopped nuts if desired.
12. Slice the WW Chocolate Chip Cookie Ice Cream Cake into wedges and serve immediately.

Nutritional Information: