In a medium bowl, cream the butter with the granulated and brown sugars. When the mixture is smooth, beat in the egg and the vanilla. Preheat oven to 375°F.

Add the flour and the oats and mix until well blended. Stir in the chocolate chips and mix well.

Spread the dough evenly in a lightly buttered 9-inch square or round cake pan, or deep 9-inch pie plate. Bake for 20 minutes until the top is lightly browned. Cool completely.

Spread the softened ice cream evenly over the cooled cake. Sprinkle the freeze. Remove the cake from the freezer 10-15 minutes before serving.

Copyright © 1992 by Elizabeth Rozin (All credit goes to her)