In a mixing bowl, combine cake mix, shortening, butter, egg, water and vanilla; beat until well blended. Divide into 4 equal parts. Between waxed paper, roll one part into a 10"x 6" rectangle. Remove one piece of waxed paper and flip dough onto an ungreased baking sheet. Score the dough into 8 pieces, each 3"x 2½". Repeat with remaining dough. Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork; cool on baking sheets. Cut ice cream into 16 slices, each 3"x 2½" x 1". Place ice cream between two chocolate cookies; wrap in plastic wrap. Freeze on a baking sheet overnight. Store in an airtight container. Makes 16 yummy servings.
Submitted by Sandra of Prince George, British Columbia