For the Brownie layer:

• In a medium saucepan, melt the Tillamook butter over medium high heat.

• Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.

• Add the salt, vanilla and eggs and continuously whisk until the eggs are
  combined.

• Add the flour and continue to mix. Set batter aside.

For the Cookie Dough layer:

• Cream together the Tillamook butter and sugars in a mixer.

• Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

• Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.

• Fold in the chocolate chips. Set dough aside

Assembly:

• Preheat the oven to 350 degrees.

• Line the bottom of a 9 inch springform baking pan with tin foil and then spray the tin foil with a layer of baking spray.

• Layer the cookie dough on the bottom of the baking pan, pressing down to form the bottom of the cake.

• Pour the brownie batter on top of the cookie layer and smooth.

• Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife
  comes out clean. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. Remove from the oven and transfer to the freezer to chill.

• Once the cake is chilled and while it's still in a springform pan, spread one of the
  Tillamook ice creams on top of the brownie layer. Transfer the entire dish to the
  freezer and freeze for 30 minutes.

• Repeat with the remaining ice cream layers and freeze again for 30 minutes each.

• On the last freeze, let it sit in the freezer for at least 4 hours and then slice and serve.