For the Ice Cream: A day before you plan to bake, line a 9 x 9 inch pan with a 9 inch wide strip of parchment paper, leaving ends long enough to grab onto. Using slightly softened ice cream (or cut off the carton and cut into slices), spread the ice cream in an even layer, making sure to get into the corners. Cover and freeze for 24 hours or until firm.

For the wafers: Preheat oven to 350°F and place rack in center of oven. On two sheets of parchment paper, using a pencil and ruler, draw a 9-inch square. In a saucepan, warm the butter and oil over medium heat until just melted, then set aside to cool a bit. In a small bowl, whisk together the flour, cocoa, and espresso powder (if using) and salt. Into the butter mixture, whisk the sugar, then the beaten egg, combining thoroughly. Using a spatula, stir in the flour mixture, the the vanilla, mixing until smooth. Divide the batter between the parchment paper squares, there will be slightly more than 3/4 cup of batter for each. With a rolling pin, roll the batter to fill the penciled outline, taking to reach the corners. It will be quit thin. (You can also pat out the batter with your fingers.) Use the ruler to square off the edges. (Batter will not spread while baking).

Slide 1parchment onto a baking sheet and bake for 8 minutes, or until firm. When first wafer is done, slide the wafer, paper and all, onto a counter, then repeat with the second wafer. If M necessary, trim the edges along the pencil line with a pizza cutter or sharp knife. (The slim shards are the cook's treat.) Repeat this with the second wafer, then let both cool completely, still on the parchment paper.

To assemble the sandwiches: Carefully turn one wafer upside-down on a cutting surface and peel off the parchment paper. Lift the ice cream slab from the pan using paper "handles", invert onto wafer, then peel off the paper. Carefully remove the remaining wafer from its paper, then place right-side up on the ice cream, pressing gently.

Using a serrated knife, immediately cut into the desired shapes and wrap each in plastic wrap. Return to the freezer for several hours or overnight before serving.

Consider these a grab and go dessert. You can doll them up by dipping the edges in sprinkles, toasted coconut, candied ginger, chopped nuts ----you get the idea. Or just enjoy them as the perfect handheld combo of ice cream and chocolate.