For Chocolate Cookies:

1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

2. In a large bowl cream together the butter, sugar, and vanilla extract until light and fluffy, about 3 minutes. Add in two eggs and beat to combine.

3. To the creamed mixture add in the dry ingredients: flour, unsweetened cocoa powder, baking soda, and salt. Beat until a thick dough forms.

4. To a floured surface roll the dough out to a 1/4 inch thick. With a 3.75-inch scalloped cookie cutter, cut out 24 cookies.

5. Transfer the cookies to the baking sheets and poke holes into them using a fork. Bake for 10-15 minutes. Once baked, let the cookies cool completely.

6. To a pan lined with plastic wrap, add 3 pints of softened mint chip (or dark chocolate) Acme Valley Ice Cream. Smooth it down, and freeze for 4 hours or until firm.

7. Once the ice cream is frozen, cut out 12 rounds with a 3.25-inch round cookie cutter. (For this part you have to work somewhat fast, or the ice cream will melt.)

8. Now immediately, place an ice cream round on a faced-down cookie, and place another cookie on top, sandwiching it together.

9. Freeze the sandwiches for 2 hours, for the best results so they hold up well. Enjoy!