Preheat the oven to 350°F and line a 9x13 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.

Place the container of ice cream into the refrigerator to soften.

In a bowl, add the melted butter, sugar and kosher salt and whisk until fully combined.

Add the eggs and vanilla and whisk until well combined.

Add the flour and cocoa powder on top of the wet ingredients and whisk until everything is combined. The batter is on the thick side.

Spread batter in an even layer into the prepared pan. Then bake in the preheated oven for 7-9 minutes. The brownies will have lost their shine, but may still look underdone, which is what we want for them to stay soft once frozen.

Allow the cookie base to cool in the pan for 15 minutes, then transfer to the freezer to freeze for 30 minutes.

Remove from the freezer and remove the cookie from the pan onto a flat cutting surface. Pull the parchment paper off the sides and slice the cookie into two equal halves, about 6”x8” each. If desired, poke holes in the surface of each cookie with a bamboo skewer.

Lay a large piece of plastic wrap on the counter. Then set one of the cookie pieces on top of the plastic wrap with the topside down. Remove the ice cream from the refrigerator and scoop the softened ice cream onto the cookie layer. You will not use the entire pint of ice cream. Using an off-set spatula or spoon, gently spread it into an even and thick layer.

Carefully pick up the 2nd cookie layer and place on top of the ice cream layer, with the hole side facing upward. Gently press it down into the ice cream to help it stick. Use the plastic wrap to wrap up the large ice cream sandwich and freeze for at least 8 hours and up to 1 week. Cut into 8 sandwiches using a warm sharp knife when ready to serve.