Decadent and easy-to-make ice cream sandwiches featuring a luscious vanilla ice cream layer sandwiched between rich chocolate cookies.

Vanilla ice cream (1 pint, softened)

Cocoa powder (100 grams)

All-purpose flour (120 grams)

Salt (1/2 teaspoon)

Baking powder (1/2 teaspoon)

Unsalted butter (1 and 1/4 cups or 283 grams, room temperature)

Granulated sugar (1 and 1/4 cups or 250 grams)

Eggs (2, room temperature)

Vanilla extract (1 tablespoon)

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Allow vanilla ice cream to soften for 20-30 minutes. Scoop onto a parchment-lined 13×9 baking sheet and smooth it out.
Cover the ice cream with another layer of parchment paper and freeze until solid.
Preheat the oven to 350°F (175°C) and grease an 18×13-inch baking sheet, lining it with parchment paper.
In a medium bowl, combine cocoa powder, all-purpose flour, salt, and baking powder. Sift and whisk the dry ingredients.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.
Gradually add the dry mixture to the wet ingredients in the stand mixer and mix until just combined.
Spread the chocolate batter onto the prepared baking sheet and dock it with a fork.
Bake for 10-12 minutes, then cool the cookie layer completely.
Invert the ice cream sheet onto a parchment paper, remove the top layer, and place the cooled cookie layer on top.
Press the layers together, wrap in cling film, and freeze for at least four hours or overnight.
Use a hot knife to cut the ice cream sandwich into desired portions.
Optionally, decorate the sandwiches with sprinkles, chocolate chips, or other toppings.