Deep, cocoa-forward wafers get their fudgy snap from a rich, creamy batter loaded with vanilla and a double hit of chocolate, rolled thin so they stay perfectly pliable once baked. Sandwiched between two of these dark, brownie-like layers is a thick slab of vanilla ice cream, pressed flat and frozen until sliceable into neat rectangles. A roll through mini chocolate chips along the edges adds crunch and a little extra chocolate in every bite. The whole thing chills into a sturdy, hand-held treat that holds its shape through the first few bites instead of collapsing into a mess. It's an easy make-ahead freezer stash, and a genuinely solid pick for a lactose free dessert lineup.
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Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully combined, about 1 minute more.
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