Combine All-Purpose Flour (1 3/4 cup) and Unsweetened Cocoa Powder (3/4 cup).
In a large bowl, combine Butter (3/4 cup) and Granulated Sugar (2/3 cup) and beat with a mixer on high speed until fluffy.
Beat in Large Egg (2) and Vanilla Extract (1/2 teaspoon) until well blended.
Reduce the mixer speed to low and beat in the flour mixture.
Divide dough in half, wrap with plastic wrap and refrigerate for an hour.
Line 9 x13-inch baking pan with plastic wrap. Transfer Ice Cream (4 cup) to the baking pan and smooth ice cream evenly into pan with a spoon. Cover with plastic wrap and place it in your freezer.
Preheat oven to 375 degrees F (190 degrees C).
Dust a large surface and a rolling pin with cocoa powder. Roll out one of the cookie dough to 1/4-inch thickness. Use a 2.5-inch heart-shaped cookie cutter to cut out cookies. Transfer to baking sheet. Set cookies 1 inch apart from each other. Do the same with the other dough.
Bake the cookies for 12 minutes. Let cool for 2 minutes before transferring to wire racks. Bake in batches if necessary.
Once the cookies are completely cool, take out the ice cream from your freezer. Use the same cookie cutter to cut out heart-shaped portions of ice cream.
Sandwich the ice cream between two cookies, and place in freezer until ready to serve.