Step 1

Press ice cream into a 9x13-inch, parchment-lined baking tray, then smooth out the top. Transfer into a freezer for at least one hour.

Step 2

Position one rack in the upper-middle part of the oven and the other in the lower-middle part. Then, set the oven to preheat to 350°F.

Step 3

Sift the flour, the cocoa, and the salt into a medium-sized bowl.

Step 4

Cream sugar and butter with a mixer on medium speed until light and frothy, then with the mixer still on, add the yolks and the vanilla.

Step 5

Stir in the flour and the cocoa mixture, but do not overmix.

Step 6

Divide the dough in half, then shape each half into a 5-inch square. Wrap each square in plastic wrap. Refrigerate for 30 minutes.

Step 7

Put one rectangle of dough on a lightly floured working surface, then roll out to an 8x12-inch rectangle and cut into 12 4x2-inch cookies. Do the same with the other rectangle of dough.

Step 8

Using a flat spatula, place the cookies on two parchment-lined baking sheets. Then, poke 15 holes in each cookie using a pointy object.

Step 9

Bake for 10-12 minutes, switching the baking sheets from bottom to top and from front to back at the 5-6 minute mark.

Step 10

When done, take out of the oven and wait until the cookies are completely cooled, before proceeding with the next steps.

Step 11

Take the ice cream out of the tray, then trim the edges for a cleaner look and cut the ice cream into 12 4x2-inch rectangles.

Step 12

Place each rectangle in between two cookies, then wrap each ice cream sandwich in plastic wrap and refrigerate overnight, so they soften.