Line 1 - 9 x 13 inch pan and 1 - 8 x 8 inch pan with plastic wrap. Spread ice cream into a 1 inch layer in the pans, cover with plastic wrap and place the pans in the freezer to refreeze.
While ice cream re-freezes, make the cookies. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Match up cookie bottoms and tops in pairs so they fit with little overlap. You will have 18 pairs.