Preheat the oven to 350 degrees and line a large cooking sheet with parchment paper. Set aside.

Cream together the butter and sugar until light and fluffy, approximately 3 minutes.

Add the egg and vanilla, mixing until incorporated.

Sift or whisk together the flour, cocoa powder, and baking powder. Add the dry ingredients to the wet ingredients, mixing until not dry spots remain. Do not overmix.

Divide the dough in half and place each piece between two pieces of parchment paper (dough will be sticky) and roll dough until ¼ inch thick.

Cut the dough using a 3.5 inch round cookie cutter or a wide mouth jar. Poke a series of 3 lines of holes using a fork. Place the cookies on the prepare baking sheet.

Bake the cookies for 10-11 minutes or until tops are no longer shiny.

Set aside cookies to cool on a wire rack. Cool completely.

Using a serrated knife, cut the ice cream (container and all!) into 4 sections.

Sandwich ice cream slices between two cookies and peel off ice cream paper.

If using sprinkles, roll the edges in sprinkles in a shallow bowl or dredging pan.

Cover each individual cookie with plastic wrap or freezer paper and place in freezer until the ice cream is completely frozen before enjoying.

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