1/4 teaspoon baking powder, 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoons vanilla extract, 4 ounces semisweet chocolate, 2 large eggs, and 1/2 gallon ice cream.
Preheat the oven to 350°F. Now, butter a large 18×13-inch baking sheet and line with parchment paper.
Take a medium bowl and whisk together the flour, cocoa, baking powder, and salt. Take a large mixing bowl and beat the butter and sugar on medium speed.
Beat in the eggs and then, beat in the vanilla. Start adding flour mixture. Spread batter into the prepared pan. Keep baking for at least 10 minutes.
You can transfer the cookie with the parchment paper to a wire rack to cool. Transfer it onto a cutting board and remove the parchment paper.
Sandwich the ice cream slab between the cookie slabs, trimming the sides as needed. Freeze it for 4 hours or up to overnight. Enjoy Ice Cream Sandwiches!