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Method

Set up: Preheat the oven to 325°F. Carefully measure and cut a sheet of aluminum foil so that it lines the bottom of the baking pan and retains a 2 inch overhang. Place the cut aluminum foil along the bottom of the pan, smoothing out any creases. Repeat with a second sheet of aluminum foil, then place the second sheet of cut foil perpendicular to the first sheet. All four sides of the pan should have a 2 inch overhang, with creases smoothed out. Be as precise as you can, minimizing the gaps between the foil layers.

Use a pastry brush to line the exposed foil with nonstick baking spray, coating the corners and crevices of the foil. Set the prepared pan aside.

Mix the wet ingredients: To a medium bowl, add the ras el hanout, melted butter, 1 tablespoon neutral oil, vanilla extract, salt, baking soda, and brown sugar. Use a stiff silicone spatula and whisk vigorously until the mixture is homogeneous, about 1 minute. (Take your time here, as the butter will form a layer on top of the sugar at first. Keep mixing until that layer of melted butter is gone and the mixture is thick and smooth).

Whisk the eggs in one at a time until fully incorporated. Use the end of spatula like a knife to “chop” the egg yolks or whites if needed while mixing.

Add the dry ingredients: Fold the flour and oats into the batter until just combined. Be careful not to overmix, but be sure to fold from the bottom of the bowl so that no unincorporated bits of flour remain.

Bake the cookie layers: Pour half of the batter into the prepared pan. Use an offset spatula to carefully spread the batter into a thin, even layer across the bottom of the pan. Take care not to lift the foil from the pan as you spread the batter, so work slowly if you need to.

Bake the first cookie layer in the oven for about 13-15 minutes, or until the edges of the cookie layer turns golden brown. Once the first layer is done baking, fold the overhangs up and lift the cookie layer out of the pan onto a cutting board (think of it like a stretcher).

Find the sheet of foil that isn’t directly stuck to the cookie layer, and peel it out from under the cookie layer. Place this foil sheet carefully back into the pan (be careful, as the pan is still hot). Invert the cookie layer so that the remaining foil layer faces up, then carefully peel away the second foil layer and place it back in the pan.

Press the foil back into the pan like before, smoothing out any creases and coating the exposed foil with another layer of nonstick baking spray. Prepare and bake the second cookie layer just as you did the first.

When the second cookie layer is done baking, let it cool completely in the pan. Place the pan with the cookie layer in the freezer until frozen solid, about 15-20 minutes.

Build the ice cream sandwiches: Let the pints of ice cream sit on the counter for about 5 minutes, just soft enough to spread but not completely melted. Take the pan with the cookie layer out of the freezer. Spread the ice cream evenly across the bottom cookie layer. Top with the first cookie layer on the cutting board, pressing it lightly into the ice cream. Fold the overhangs onto the top cookie layer and freeze until solid, about 45 minutes to an hour.

Melt the chocolate: In a small saucepan, heat 1 inch of water over medium heat, bringing it to a simmer. Place a medium bowl atop the saucepan, and add the semisweet chocolate and remaining 1 1⁄2 tablespoons neutral oil to the bowl. Let the chocolate melt slowly, stirring minimally with a stiff silicone spatula until all of the chocolate has melted. Remove the bowl from the saucepan, and let the chocolate mixture cool for about 8 to 10 minutes.

Cut the ice cream sandwiches: While the chocolate cools, line a quarter baking sheet or a large plate with parchment paper. Remove the pan from the freezer and place the frozen ice cream sandwich onto a cutting board. Peel off the foil (it might stick to the cookie layer in places, so double check if any bits of foil are left behind your initial peel).

Use a knife to trim the edges of the ice cream sandwich (this will create cleaner edges). Cut the ice cream sandwich into 9 smaller squares, making small incisions so as to cut through the oats in the cookie layers and retain smooth edges. Arrange the cut sandwiches on the lined baking sheet and place them back into the freezer until the chocolate has cooled.

Coat the ice cream sandwiches: Stack the ice cream sandwiches on a separate plate. Working quickly, dunk each sandwich and coat in chocolate, using a fork to toss the sandwich and let the excess chocolate drip through the tines. Place on the parchment-lined tray, and repeat until all sandwiches are coated. Place the coated sandwiches back into the freezer until the chocolate has hardened and the ice cream has frozen again, about 30 minutes.

Serve immediately, or store the ice cream sandwiches in a resealable plastic bag for up to 2 months.