Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.

Add 2 large eggs and 1 teaspoon of vanilla extract to the mixture and mix until smooth.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients.

Using a cookie scoop, place dough balls about 2 inches apart on the prepared baking sheet, flattening each slightly.

Bake for 10–12 minutes until the edges are golden. The centers should appear slightly underbaked.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Once cool, scoop about 1/4 cup of ice cream onto the flat side of one cookie and top with a second cookie.

Roll the edges of the assembled sandwiches in graham cracker crumbs.

Freeze the sandwiches for at least 1 hour to firm up before serving.