Ice Cream Sandwiches: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 7-10 minutes, or just until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.

When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.
 

Makes 8 ice cream sandwiches.

Ice Cream Sandwiches:

1/2 cup (113 grams) unsalted butter, melted

1/2 cup (100 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all purpose flour

1/4 cup (25 grams) unsweetened cocoa powder

1/4 teaspoon salt

4 cups (2 pints) (950 ml) Ice Cream (any flavor) (Homemade or Store Bought), slightly softened