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Heat oven to 325°F and line a 9×13-inch cake pan with parchment paper that extends up the two short sides of the pan. Coat the exposed sides with butter or nonstick spray.
Melt butter in a large bowl halfway, then whisk it until fully melted. Whisk in sugar, salt, and milk. Whisk in egg white and vanilla; make sure the egg white is fully mixed.
Add cocoa powder and baking powder and thoroughly mix. Add flour and stir just until it disappears.
Spoon into the prepared pan in small dollops and spread into a thin, even layer.
Bake for 15 minutes then transfer to a cooling rack. Dock all over with a skewer. Let cool completely.
Once cold to the touch, run a knife around the cookie to loosen it from the pan and use the parchment to slide it out of the pan. Cut in half widthwise.
Return the used parchment to the pan; place the first cookie half back in the pan upside-down. Scoop the ice cream in small spoonfuls all over and spread it evenly.
Press second cookie half, right-side-up, onto the ice cream. Place the pan in the freezer.
Freeze for 4 to 6 hours, minimum, and ideally overnight.
Once ice cream is fully solid again, transfer your ice cream sandwich slab to a cutting board and cut it into 8 or 12 rectangles.