Make the Cookie Dough:

1. Preheat and prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream butter and sugars: In a large bowl using an electric mixer (or stand mixer with paddle attachment), beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3-4 minutes until light and fluffy. This step is crucial for texture, so don’t rush it!
4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula. Add the vanilla extract and mix until combined.
5. Combine wet and dry: With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing just until no dry streaks remain. Don’t overmix! The dough will be thick and slightly sticky.
6. Portion the cookies: Using a 2-tablespoon cookie scoop (or measuring out about 2 tablespoons of dough), drop cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 36-40 cookies total. Gently flatten each cookie slightly with your palm—they won’t spread much during baking.
7. Bake: Bake for 10-12 minutes, until the cookies are set around the edges but still look slightly underdone in the center. They’ll continue cooking on the hot pan after you remove them. Don’t overbake or they’ll be hard when frozen!
8. Cool properly: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. This step is important—warm cookies will melt your ice cream! The cookies must be completely cool before assembling.

Assemble the Ice Cream Sandwiches:

9. Prepare ice cream: Remove ice cream from freezer and let it soften at room temperature for 10-15 minutes until spreadable but not melted. If it gets too soft, pop it back in the freezer briefly.
10. Create sandwiches: Line up half of the cookies flat-side up on a work surface. Working quickly, scoop about ⅓ to ½ cup of ice cream onto each cookie and spread it evenly with a knife or offset spatula to about ½-inch thickness, leaving a small border around the edges (the ice cream will spread when you add the top cookie).
11. Top and press: Place another cookie on top, flat-side down, and gently press together. The ice cream should spread just to the edges. If desired, immediately roll the edges in mini chocolate chips, sprinkles, or crushed cookies.
12. Freeze individual sandwiches: Wrap each ice cream sandwich tightly in plastic wrap or wax paper and place them in a freezer-safe container or large freezer bag. Freeze for at least 2-3 hours until completely firm before serving.
13. Serve and enjoy: Remove from freezer about 5 minutes before serving to let them soften slightly for the perfect texture. Unwrap and enjoy your incredible homemade ice cream sandwiches!