Cream together the butter and brown sugar. Add the vanilla and egg and beat until well combined.

In a separate bowl, combine the graham cracker crumbs, flour baking soda and salt. Add this mixture to the butter mixture and stir until just combined.

Using a cookie scoop, scoop dough onto a greased cookie sheet. Press each ball of dough down slightly to make the cookies a little bit more flat.

Bake for 7 minutes at 350. Cool completely on a wire rack.

Set out the ice cream for about 5 minutes before scooping and placing between each pair of cookies. Slightly press the cookies together and use a knife to go around the ice cream sandwich and remove any excess ice cream.

Wrap each sandwich individually in foil or plastic wrap and place in freezer until ready to eat. Enjoy!