Ice-Cream Batwitches

Source: Cooking Village

Everyone will go batty over these fun ice-cream sandwiches 

 1/2 cup unsweetened cocoa powder 
1 package (18 ounces) refrigerated sugar cookie dough 
2 tablespoons all-purpose flour 
1/2 gallon vanilla ice cream, slightly softened 
orange and black nonpareils 

Preheat oven to 350F. Knead cocoa powder into the dough; knead flour into the dough. Roll dough to a 1/4-inch thickness. Using the bat template (see Tip below), cut out bat shapes. Use a drinking straw at the top of the bat shapes to cut out eyes. Place cutouts on ungreased baking sheets. Bake until firm, 12-15 minutes; let cool completely. 

Line a 15- x 11-inch baking sheet with foil. Using a small offset spatula and working quickly, apply about 1/3 cup softened ice cream to half the cookies. Quickly place remaining cookies, flat side down, onto ice-cream topped cookies. Place on prepared baking sheet and cover pan loosely with plastic wrap. Freeze until firm, about 1 hour. 

Roll the edges of the frozen batwitches in orange and black nonpareils, gently pressing so they adhere. Shake off excess. Serve immediately or wrap securely in plastic wrap and return to freezer.