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In a mixing bowl, combine cake mix, shortening, butter, egg, water and vanilla; beat until well blended. Divide into four equal parts. Between waxed paper, roll one part into a 10 inch x 6 inch rectangle. Remove one piece of waxed paper and flip dough onto an ungreased baking sheet. Score the dough into eight pieces, each
3 in. x 2 1/2 in. Repeat with remaining dough. Bake at 350 degrees 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 in. x 2 1/2 in. x 1 in. Place ice cream between two chocolate cookies; wrap in plastic wrap. Freeze on baking sheet overnight. Store in an airtight container.
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