2 ounces chocolate
ice cream of choice, slightly softened
In a bowl set over a pan of simmering water, melt 2 ounces of chopped dark or milk chocolate. Be sure to use a clean, dry bowl when melting pure chocolate; any water or humidity will cause the chocolate to seize.
Line a couple of baking sheets with parchment paper then place about 1/4 teaspoon-sized drops of the melted chocolate on the sheet, evenly-spaced apart. As you drop the chocolate, use the back of the spoon to spread the chocolate in a larger circle.
Cool the chocolate disks completely. Depending on ambient temperature, you can do it at room temperature, or in the refrigerator.
While the chocolate is setting, take a small ice cream scoop and make little balls of ice cream and put them on a chilled plate. Once done, stick the plate of ice cream scoops in the freezer.
When ready to fill the sandwiches, remove the ice cream scoops and let them soften slightly, then sandwich them between two disks of chocolate. (You can lift them off with a butter knife or small, offset spatula.) Refreeze until ready to serve.