Ice Cream Sandwiches

Let ice cream soften at room temperature about 10 minutes. Line an 8-inch square baking pan with two long 8-inch-wide strips of parchment paper, crisscrossed and overhanging the pan. Scoop ice cream into pan and smooth the top. Fold parchment over ice cream to cover. Freeze until firm, at least 2 hours.

Meanwhile, in a medium bowl, whisk together flour, cocoa powder, sugar, salt and baking soda.

Place chocolate chips and butter in a large microwave-safe bowl. Microwave 1 minute; stir until melted and smooth. Stir in egg yolk and vanilla until combined. Stir in dry ingredients.

Divide dough in half. Pat one portion onto a sheet of parchment paper. Top with a second sheet of parchment. Roll out and trim dough to an 8-inch square. Using a fork or docking tool (so fun!), speckle dough square with holes. Using a knife, pizza wheel or fluted pastry cutter, cut the square in half one way and in quarters the other, yielding eight 4×2-inch tiles. Slide tiles (still on the parchment) onto a baking sheet. Repeat with the remaining dough portion. Freeze at least 1 hour.

Preheat oven to 350°. Remove baking sheets from freezer and separate tiles. Bake until cookies are matte and just set, 11 to 12 minutes. Remove and cool on a wire rack.

Remove ice cream from freezer. Unfold parchment and use it to lift out ice cream slab. Cut the slab in half one way and in quarters the other, yielding eight 4×2-inch blocks.

Turn over half of the cookie tiles. Using a spatula, set an ice cream block on each. Cover each with a second tile, flat side down. Wrap sandwiches in wax paper. Freeze until ready to eat.