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1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Fold in the chocolate chips (or your chosen mix-ins) using a spatula.
6. Cover the bowl with plastic wrap or transfer the dough to an airtight container.
7. Refrigerate the dough for at least 30 minutes.
8. Preheat your oven to 350°F (175°C).
9. Line two baking sheets with parchment paper.
10. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
11. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
12. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
13. Once the cookies are completely cooled, scoop a generous amount of softened ice cream onto the flat side of one cookie.
14. Place another cookie, flat side down, on top of the ice cream and gently press down.
15. Roll the edges in sprinkles, crushed cookies, or nuts if desired.
16. Repeat with remaining cookies and ice cream.
17. Place the assembled ice cream sandwiches on a baking sheet lined with parchment paper.
18. Cover with plastic wrap or aluminum foil and freeze for at least 1-2 hours, or until the ice cream is firm.
19. Remove from the freezer and let sit at room temperature for a few minutes before serving.
20. Slice in half for presentation or enjoy as is!

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