Line your pans and prep your oven. Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Lightly mist the parchment with nonstick spray so the cookie layers release cleanly.

Mix the dry ingredients. In a bowl, whisk 1 1/2 cups flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

Combine the wet ingredients. In a separate bowl, whisk 1/2 cup melted butter (cooled), 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, and 2 teaspoons vanilla until smooth. Add 2–3 tablespoons milk to loosen slightly.

Bring the batter together. Stir the dry mixture into the wet until just combined. The batter should be thick but spreadable—like brownie batter. If it’s too stiff, add another tablespoon of milk. Avoid overmixing to keep the layers tender.

Spread into thin sheets. Divide the batter between the two sheets. Use an offset spatula to spread each portion into an even rectangle about 1/4 inch thick. Aim for uniform thickness for even baking and tidy sandwich halves.

Bake briefly. Bake 8–10 minutes until set and slightly springy. Don’t overbake; you want soft and flexible. Let cool on the pans 5 minutes, then slide the parchment onto a rack to cool completely.

Cut football shapes. Once cool, use an oval or football-shaped cutter (about 3–3.5 inches long) to punch out pairs. If you don’t have a cutter, trace an oval on cardstock, place it on the cookie sheet, and cut around it with a small knife. Gather scraps and cut smaller shapes if possible.

Soften the ice cream. Let 1.5–2 quarts of vanilla ice cream sit at room temperature for 10–15 minutes until spreadable but not melty. Stir gently to smooth.

Assemble the sandwiches. Place half the cookie shapes, smooth side down, on a parchment-lined tray. Add a generous scoop (2–3 tablespoons) of ice cream to each, spread to the edges, and top with a second cookie. Press lightly to seal, keeping the oval shape. If you like, roll the edges in mini chips or sprinkles.

Freeze to set. Freeze the tray 1–2 hours until firm. This step keeps them neat when you add the icing stitches.

Make simple icing. Whisk 1/2 cup powdered sugar with 1–2 teaspoons milk until thick but pipeable. It should hold its shape. Add more sugar if too thin or a drop more milk if too thick. Transfer to a small piping bag or a zip-top bag with a tiny corner snipped.

Pipe the laces. Pipe one long white line across the center, then 3–4 short lines across it to mimic football laces. Work quickly so the sandwiches don’t soften. Return to the freezer for 15–20 minutes to set the icing.

Serve or store. Enjoy right away, or wrap each sandwich in plastic and freeze for later. They taste best slightly softened, so let them sit out for 5 minutes before serving.