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1
Drop six 12-cup mounds of ice cream onto waxed paperlined baking sheet.
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2
Using metal spatula, shape each mound into 3- to 3 12-inch square.
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3
Freeze squares while preparing dough.
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4
In large bowl, beat butter and sugar using electric mixer until smooth.
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5
Beat in egg yolk and vanilla.
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6
In medium bowl, mix flour, cocoa and salt.
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7
Add to butter mixture and beat until soft dough forms.
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8
Gather dough into ball; flatten into rectangle.
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9
Roll out dough between 2 sheets of waxed paper to 13 x 10-inch rectangle.
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10
Place dough, still between waxed paper sheets, on baking sheet.
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11
Chill until firm, at least 1 hour and up to 1 day.
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12
Preheat oven to 300F.
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13
Line large baking sheet with parchment paper.
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14
Peel top sheet of waxed paper off dough; discard.
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15
Trim dough to 12 x 9-inch rectangle; then cut dough into twelve 3-inch squares.
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16
Transfer squares to parchment-lined baking sheet, discarding waxed paper and spacing them about 1 inch apart.
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17
Bake until cookies are firm, about 20 minutes.
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18
Cool cookies completely on baking sheet.
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19
Arrange 6 cookies, flat side up, on work surface.
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20
Top each with frozen ice cream square, then another cookie, flat side down, pressing slightly to adhere.
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21
Cover and freeze sandwiches until ready to serve.
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22
Ice cream sandwiches can be made up to 4 days ahead.
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23
Store, wrapped in plastic, in the freezer.
