Ice Cream Cake with Berries and Chocolate Chip Cookies

Ingredients:

Ice cream cake

• 8-10 chocolate chip cookies
• 1.5 cups of mixed fresh berries
• 1 tbsp. granulated sugar
• 1 tbsp bourbon
• 4 cups (1 liter) strawberry ice cream, softened
• 4 cups (1 liter) vanilla ice cream, softened
• Unsalted butter, to grease the pan

Vanilla whipped cream

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 0.5 tsp natural vanilla extract
• Chocolate sauce to drizzle

Preparation:

1. Grease a 9-inch springform pan with butter and line the bottom with a circle of parchment paper. Place the cookies in the bottom of the pan. Combine the berries with the sugar and bourbon in a medium bowl, then arrange them on top of the cookies.
2. Spoon strawberry and vanilla ice cream onto the berry layer, alternating and pressing firmly to create a marbled or checkered pattern. Use an offset spatula to smooth the surface.
3. Cover with plastic wrap and place in the freezer until the ice cream is completely set, 2 to 2.5 hours.
4. Remove the film from the cake, run a knife around the edge, then open the lock and remove the ring from the pan. Invert the cake onto a piece of film and remove the bottom of the pan and parchment. Place a plate on the cake and invert it again.
5. Vanilla whipped cream:
   
   Combine the heavy cream, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough frosting to cover the top and sides of the cake, and you can pipe more frosting if needed.
   
   Frost the top and sides of the cake with whipped cream and drizzle with chocolate sauce. If the cake becomes too soft, return it to the freezer for a few minutes. Freeze for another 1.5-2 hours or overnight.
6. Let the cake stand at room temperature for 20 minutes before serving.