First bake all of your cookies, should be about 16 cookies (or an even number). Let them cool completely (seriously).

Pour mini chocolate chips in a wide shallow bowl, set aside.

Once they are cool lay 8 of them out flat on a cutting board, tray or platter. Scoop 1/2 cup ice cream onto the bottom half, press down with the second cookie.

Roll ice cream sides into the mini chocolate chips to coat.

Place back on the tray/board/platter to freeze. Freeze uncovered for 6 hours then place in a ziploc to store and freeze.