Preheat the oven to 375 degrees.

In a large bowl combine the flour, baking soda, baking powder, and salt. Mix well and set aside.

In a medium bowl cream together the butter and sugars. Add in the eggs and vanilla and mix well.

Add the butter mixture to the flour mixture and mix until combined.

Fold in the chocolate chips.

Using a 1 inch cookie scoop, scoop 1 and a half scoops per cookie onto a cookie sheet. I was able to make 8 cookies.

Bake for 15-18 minutes or until the edges are brown but the middle is still soft. Remove from oven and remove to wire rack. Cool completely.

When ready to make the ice cream sandwiches have a clean cookie sheet lined with parchment paper.

Pour the sprinkles into a shallow dish.

Place the pint of ice cream on its side and cut it into 4 equal pieces. Quickly place each of the slices on a cookie. Top with a second cookie. Quickly roll the sides of the ice cream into the sprinkles and place the sandwiches on the cookie sheet.

Place in the freezer. Enjoy within 3 days or wrap in plastic wrap and freeze for up to 2 months.