Ice Cream Sandwiches: Preheat oven to 350 degrees F (180 degrees C). Line a 10 x 15 inch (25 x 38 cm) rimmed baking sheet with foil and then lightly butter the foil.

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 into the prepared pan, smoothing the top. Bake for about 8 minutes, or until the cake is just dry, but still soft 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.

Then, using the edges of the foil, gently lift the cake out of the pan and place on a cutting board. With a sharp knife, cut the cake in half crosswise. Place one half of the cake, top side down onto a baking sheet that has been lined with plastic wrap. Spread with your softened ice cream, smoothing the top with an offset spatula or back of a spoon. Top with the remaining half of cake, top side up. Wrap tightly in the plastic wrap and place into the freezer until firm, about 2-4 hours or even overnight.

When ready to serve, remove the dessert from the freezer, unwrap, and with a knife cut into eight rectangles. You can serve the ice cream sandwiches right away or wrap each sandwich in plastic wrap and place back into the freezer for up to one week.

Makes 8 ice cream sandwiches.

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Ice Cream Sandwiches:

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

1/2 cup (100 grams) white granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all purpose flour

1/4 cup (25 grams) unsweetened cocoa powder, sifted (regular unsweetened or Dutch-processed)

1/4 teaspoon salt

4 cups (2 pints) (1 liter) Ice Cream (any flavor) (Homemade or Store Bought), slightly softened