In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy, about 4 minutes. Use a rubber spatula to scrape the bowl. Add the egg yolk and vanilla and mix until fully incorporated, about 2 minutes.
Add half of the flour mixture and mix on low until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.
Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours.
Preheat the oven to 350ºF. Line a 9" round deep dish pie pan with foil. Foil should extend over the lip of the pan to make handles. Lightly coat the foil with cooking spray.
Remove dough from the refrigerator. Divide into 4 pieces and press into the bottom and sides of the pan to make an even crust. Coat a sheet of parchment paper with cooking spray on both sides and use to cover the crust and weigh down with pie weights.
Bake for 15 minutes, then remove parchment paper and weights. Bake for an additional 5 to 10 minutes, until the crust is golden brown. Transfer to a wire rack to cool for 15 minutes. Lynn's note: I found it easier to stick in the freezer at this point for 15 extra minutes before moving to the next instruction. Use the foil to carefully remove the crust from the pan. Remove the foil from the crust and return the crust to the pan. Cool completely.
Meanwhile, remove the ice cream from the freezer and soften on the counter for 15 minutes. Use a rubber spatula to transfer the ice cream to a large bowl. Stir with a rubber spatula until it is spreadable but not melted.
Spoon ice cream into the completely cooled crust and smooth the top. Lynn's note: I topped with homemade whipped cream and my Fresh April Sprinkles. Freeze the entire pie for at least 4 hours to harden. Remove the pie from the freezer just before serving. Use a warm knife to slice and serve immediately. Store the pie covered in the freezer for up to 1 month.