Preheat the oven to 375°F. Line two baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the chocolate chips.
Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
Bake the cookies for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Once the cookies have cooled completely, arrange half of them bottom side up on your work surface. Add a scoop of ice cream to each then press a second cookie on top to form sandwiches. Press sprinkles onto the sides where ice cream is exposed then wrap each sandwich securely in plastic wrap and place it in the freezer until frozen solid, a minimum of 4 hours, then serve.