Chocolate Sprinkle Cookie Ice Cream Sandwiches

0 Chocolate Sprinkle Cookies: Melt the butter and allow it to cool. In a large mixing bowl, add the melted butter and sugar. Whisk until thoroughly combined, about 1 minute.
1 Mix in the egg and vanilla extract until fully combined. Add the flour, cocoa powder, espresso powder, baking soda, and salt to the bowl and fold them in using a spatula, just until combined.
2 Scoop the cookies onto a small pan lined with parchment paper, using a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop. Dip the top / rounded part of each scoop of cookie dough into the rainbow sprinkles. Place back on the pan and refrigerate for 30 minutes before baking.
3 Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
4 Place the chilled cookie dough scoops on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes. Allow to cool completely before assembling sandwiches.
5 Sandwich Assembly: Line a small baking sheet with plastic wrap so there is excess hanging over the sides. Set aside.
6 Soften the ice cream at room temperature for about 5 minutes. Scoop the ice cream into a large bowl and break it up with a wooden spoon or spatula. Add the rainbow sprinkles and lightly mix, just until they are incorporated.
7 Add the ice cream to the prepared pan and working quickly, spread it about ½ “ thick using an offset spatula, making it as flat and smooth as possible. Fold over the excess plastic wrap to cover the ice cream completely. Freeze for at least 3 hours or overnight.
8 Once the ice cream is completely frozen, unwrap and cut circles using a 3 ½” round metal cutter (or any cutter that is slightly smaller than the cookies).
9 Immediately add the ice cream disc to one cookie and top with another cookie, pressing down firmly but gently. Enjoy right away or freeze until ready to serve.