August 2 marked National Ice Cream Sandwich Day! This recipe courtesy of the New York Times is sure to be a hit with friends and family alike.

Preheat oven to 350 degrees Fahrenheit. Butter a 13-by-18-inch rimmed baking sheet and line with parchment paper.
In a medium bowl, whisk 1 cup all-purpose flour, 3/4 cup cocoa powder, 3/4 teaspoon baking powder and 3/4 teaspoon coarse salt. In a large bowl, whisk 1 1/2 sticks unsalted butter (melted and cooled slightly) and 1 cup sugar. Add 2 large eggs, 1 at a time, and beat until smooth. Add 2 teaspoons pure vanilla extract. Add the flour mixture and beat until combined.
Add batter to pan and smooth into a thin, even layer. Bake until cake is set, approximately 10 to 12 minutes. Transfer pan to rack so cake can cool.

To assemble the sandwiches, remove ice cream from freezer so it begins to soften. Cut cake in half so you have two 9-by-13-inch pieces. Spread ice cream evenly on one piece of cake, then place the remaining piece of cake on top. Wrap in plastic wrap and freeze until firm, approximately 8 hours. Cut into 12 sandwiches and enjoy!

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