1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing
2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon baking soda
1 teaspoon fine salt
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces semisweet mini chocolate chips
2 ounces hardening chocolate ice cream topping, such as Magic Shell
5 peanut butter-filled chocolate cups, such as Reese's Peanut Butter Cups
8 cups (4 pints) vanilla ice cream, softened at room temperature
2 cups chocolate candy bars, chopped, such as Kit Kat, Twix, Snickers
Whipped cream, for decorating
Sprinkles, for decorating
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)