Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
In small bowl, combine flour, baking soda and salt. In large microwave-safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixture; stir until just combined. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
Bake 8-10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately unmold brownies onto cooling rack; cool completely. Repeat with remaining batter.
Scoop about 1/4 cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in toppings. Wrap and freeze immediately.
Makes 12 ice cream sandwiches.