Image by GoodNTasty.
There’s just something about the way the soft, chocolate-y out layer of those generic ice cream sandwiches clings to your fingers, and how biting into doesn’t cause the ice cream to gush out the other end. The secret, according to Food52, is to pour a thin layer (no more than 1/2-inch) of chocolate cake batter into two sheet pans and bake them at 180 degrees Celsius for 10-15 minutes. The full recipe for the cake batter is found at the link below (though we assume that a quick chocolate cake mix would be ok, too).
To fully recreate the store-bought ice cream sandwiches of your childhood, Food52 suggests going with the generic vanilla ice cream for the lighter, airy texture.