• Spread 1/2 gallon of your favorite ice cream evenly over a silicone lined 9x13 baking sheet or cake pan. Freeze the ice cream until solid, at least a few hours, but overnight is best.

Chocolate Wafers

• In a small bowl, whisk together the cake flour, baking soda, salt, and cocoa powder.
• In a stand mixer fitted with the paddle attachment, mix the butter, confectioners’ sugar, vanilla, and the flour mixture on medium-low speed until evenly mixed, 1 to 2 minutes.
• Shape the dough into approximately 1 1/4 x 2 x 7-inch rectangle*. Wrap in plastic, refrigerate until firm, at least an hour. It can also be made the day before or frozen for several weeks. Slice into 1/8-inch-thick cookies.
• Preheat the oven to 350°F / 175°C with the rack in the middle of the oven.
• Place the sliced cookie dough on two doubled up baking sheets lined with parchment. Separate by about 1 inch to allow for spreading.
• Bake for about 10 minutes or until the cookies are set and dry looking.
• Allow to cool completely before assembling the ice cream sandwich bars.

Assemble

• Carefully cut the ice cream into 2 x 2 1/2-inch rectangles (be sure to measure your baked cookies so they match). Place the ice cream between two cookies. Dip the edges in crushed peanuts or jimmies. Freeze the sandwiches until frozen solid. Can be made days ahead and stored covered in the freezer.