Preheat oven to 350F.

Beat shortening and brown sugar in large bowl until well blended. Add egg, milk and vanilla and beat for 30 seconds to 1 min.

Combine flour, baking soda and salt into large glass measuring cup. Mix into shortening mixture one-third at a time until just blended. Stir in chocolate chips and sprinkles.

Drop by rounded tablespoonfuls a couple inches apart onto parchment-lined baking sheet.

Bake 7-8 min, watching closely. If needed, let cook for an additional min for crispier cookies. Cool 2 min then remove to wire rack to cool completely. If you want your ice cream sandwiches faster, cool cookies down in freezer for 10 min.

Once cookies are cool, place one generous scoop of vanilla ice cream between two cookies, then press down. Using a butter knife, remove excess ice cream around edges. Dip ice cream sandwiches in a bowl of sprinkles, covering all sides of ice cream edges.

Freeze for another hour until cookies are firm - you can eat them right away technically but working with ice cream can be difficult as it tends to melt very fast which leads to melty cookies. It may be hard to wait but I know you can do it ;)