-
Preheat oven to 350°F/175°C. Line baking sheets with parchment paper.
-
In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt. Set aside.
-
Put chocolate in a heatproof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
-
In a bowl of an electric mixer with a paddle attachment put butter, light brown sugar and sugar and mix until the mixture is fluffy and airy.
-
Add the melted chocolate and blend to a smooth mixture.
-
Clean the sides of the bowl with a spatula, and then add vanilla extract and eggs. Blend until mixture is smooth. Add the flour mixture and mix, using a silicone spatula, until mostly blended.
-
Using a tablespoon or a small ice cream scoop, make small dollops of cookies and place on the prepared pans. Gently flatten the top of each cookie.
-
Bake for about 7-9 minutes or until the cookies are set on the edges but still slightly soft in the center.
-
Let cookies cool completely before assembling the ice cream sandwich.
-
To assemble the ice cream sandwiches:
-
Take ice cream out of the freezer and let it defrost for 5-10 minutes.
-
Take a cookie and top it with 1 scoop of ice cream, close the sandwich with another cookie. Repeat with remaining ingredients, then place in freezer for about 20 minutes.
-
Put chocolate in a heatproof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
-
remove ice cream sandwiches from the freezer and dip into melted chocolate. Sprinkle with walnuts and place on a parchment lined baking sheet.
-
Place back in the freezer to harden for about 10 minutes. Ice cream sandwiches will keep in the freezer for a few weeks, just keep them in a plastic container with a lid.