Preheat the oven to 350 F. Spread the flour over a square cake pan (the size doesn’t matter) and toast it for 5-10 minutes. This makes the flour safe to eat. Let it cool.

Prepare an 8” round cake tin with either plastic wrap or parchment paper ensuring the bottom is covered and there is overhang on the sides. This layer is going to act as a seal between the pan and the first layer of cookie dough as well as a sling to lift the entire cake out once it’s frozen.

Remove the ice cream from the freezer to soften.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, salt, vanilla and sugars for up to 10 minutes. The mix will be dark at first and gradually become very light and fluffy. Scrape the bowl from time to time to ensure it all gets mixed very well.

Add the flour and the chocolate and mix to just combine.

Add the heavy whipping cream and beat it for a full five minutes on medium, the sugars will have dissolved quite a bit and the mix will be light and fluffy.

Spread half of the cookie dough into the bottom of the prepared pan and set it in the freezer for about 5 minutes (we want it to firm up just a bit).

Spread the ice cream over the partially frozen cookie dough and on top of it spread the remaining cookie dough. If the ice cream is very soft let it harden in the freezer before spreading the second half of cookie dough.

Freeze the ‘cake’ for at least 4 hours. When it’s time to serve, remove it from the freezer and turn it onto a plate. Let it soften so it’s easy to slice. Store in the freezer, covered to avoid freezer burn.