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1.
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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2.
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In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder.
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In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy.
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Beat in the eggs and vanilla, beating until smooth.
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With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
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3.
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Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie.
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Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes.
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(For even baking, rotate the pans from top to bottom and back to front halfway through baking.)
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Using a spatula, transfer the cookies to a wire rack and cool completely.
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4.
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Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds.
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Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
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5.
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To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies.
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Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
