Ice Cream Cookie Cake

Start the day before by preparing your vanilla custard. It must rest in the fridge for at least 8 hours before churning.
In a standing mixer, mix your butter, shortening & sugars
Once combined, whip the sugar mixture on high for 1-2 minutes until lighter in color and texture
Stir in eggs & vanilla. Be sure to not over mix.
Pour in flour, soda & salt
Mix until the dough comes together & then stop
Fold in chocolate chips
Cover bowl & place in the refrigerator for 30 minutes to rest
Preheat your oven to 375 degrees
Press the cookie dough into three 6" cake pans that have been lined with parchment paper.
Bake for 10-12 minutes
Remove cookies and allow to cool for 5-10 minutes
While the cookies are cooling, churn your already prepared vanilla custard in an ice cream machine.
Take a 6" cake ring and acetate paper. Line the acetate paper up inside the cake ring and tape on the outside edge of the acetate paper. You can also tape the edges of the ring to the acetate paper to keep it in place. Put this on a plate or cookie sheet that will fit in your freezer.
Put a 6" baked cookie into the acetate paper ring you just formed and push it to the bottom so that it is touching the plate or pan. Pour 1/2 of the frozen custard on top.
Place the second 6" baked cookie on top of the custard you just poured. Pour the rest of the custard on top. Finally, place the last 6" cookie on top of the custard you just poured.
Place in the freezer for 4 hours to set before cutting.