Pour <quantity>2</quantity> egg yolks into the bowl of a stand mixer, reserving the egg whites

Add <quantity>¼<unit>cup</unit></quantity> and <quantity>2<unit>tbsp</unit></quantity> of icing sugar into the bowl

Whip on medium-high speed until it is light, fluffy, and holds a ribbon when the whisk is removed. Reserve in a new bowl

Flatten <quantity>1</quantity> vanilla bean

Split the vanilla bean lengthwise on one side

Scrape the inner part of the vanilla bean to harvest the seeds

Add the scraped vanilla seeds to a bowl with <quantity>2<unit>cups</unit></quantity> very cold heavy cream

Whip to medium peaks

Pour <quantity>2</quantity> egg whites into the bowl of the stand mixer

Add <quantity>¼<unit>cup</unit></quantity> and <quantity>2<unit>tbsp</unit></quantity> of icing sugar to the bowl

Whip it on medium-high speed to stiff peaks

Add the whipped egg whites to the whipped egg yolks

Gently fold the two together. Repeat with the whipped cream

Line a deep sheet pan with parchment paper, and pour the parfait mix into it

Spread the parfait mix to all corners of the pan and scrape the top smooth

Place the pan in freezer until the parfait is frozen all the way through

Add <quantity>1<unit>cup</unit></quantity> softened butter to the stand mixer with a paddle attachment

Add <quantity>1¾<unit>cups</unit></quantity> packed brown sugar

Cream the butter and sugar at medium speed

Add <quantity>2</quantity> eggs

Add <quantity>1<unit>tbsp</unit></quantity> vanilla paste, and mix until fully incorporated

Add <quantity>2½<unit>cups</unit></quantity> all-purpose flour

Add <quantity>1½<unit>tsp</unit></quantity> salt

Add <quantity>1<unit>tsp</unit></quantity> baking soda

Mix the dough on low speed until it comes together

Chop <quantity>1<unit>lb</unit></quantity> chocolate chips into small pieces

Add the chocolate chips to bowl, and mix until they are evenly distributed in the dough

Use a spoon to make balls of dough that are about <quantity>2<unit>oz</unit></quantity> each

Place in airtight container and chill for 30m until it stiffens

Preheat the oven to <temperature>325<unit>ºF</unit></temperature>

Place the chilled dough about<quantity>2<unit>in</unit></quantity> apart on a sheet tray lined with parchment paper and flatten them slightly. Bake for 8m

Place <quantity>230<unit>g</unit></quantity> dark couverture chocolate in a bowl that will fit over a pot

Add <quantity>100<unit>g</unit></quantity> cocoa butter to the bowl

Place the bowl over the pot with water in it to make a double boiler. Make sure the bottom of the bowl does not touch the water

Bring the water to a simmer over very low heat

Rotate the tray and bake the cookies for an additional 3m until they start to turn golden brown on the edges

Melt the chocolate and cocoa butter very gently while stirring constantly with a rubber spatula. Scape sown the sides periodically

Remove the cookies from the oven and allow them to finish cooking on the hot tray for 3m. The cookies are now ready

The chocolate shell is ready when all ingredients have melted and it is silky smooth

Once frozen, release the parfait from the edges of the hotel pan with a knife. Flip the pan unto a cutting board to completely release

Remove the parchment paper

Punch with the ring cutter and remove each round. Work quickly so the parfait does not melt

The vanilla parfait rounds are ready. Store in and airtight container in the freezer until ready to use

Place one chilled chocolate chip cookie, upside down, on a plate

Place your punched vanilla parfait disc onto the chocolate chip cookie

Place another cookie on top and press it firmly to create the sandwich

Dip the sandwich halfway into the chocolate shell liquid. Wait a few seconds for the shell to harden

Sprinkle the chocolate with flake salt

Return the sandwich to the plate until the chocolate is completely hardened

Dip the one more time to create a second layer of the chocolate shell. Return to the plate to harden

The dipped ice cream sandwich is ready. Enjoy right away or store in a container in the freezer!