Ingredients
* 1 package (18-1/4 ounces) chocolate cake mix
* 1/4 cup shortening
* 1/4 cup butter, softened
* 1 egg
* 1 tablespoon water
* 1 teaspoon vanilla extract
* 1/2 gallon ice cream
Directions
* In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts.
* Between waxed paper, roll one part into a 10-in. x 6-in. x rectangle. Remove one piece of waxed paper and invert dough onto a ungreased baking sheet. Score the dough into eight pieces, each 3-in. x 2-1/2-in. Repeat with remaining dough.
* Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks.
* Cut ice cream into 16 slices, each 3-in. x 2-1/2-in. x 1-in. Place ice cream slice between two chocolate cookies; wrap in plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months. Yield: 16 servings.
Editor's Note: Purchase a rectangle-shaped package of ice cream in the flavor of your choice for the easiest cutting.