Let ice cream sit out at room temperature for 20 minutes. 

Line an 11 x 7 pan with wax paper. Add all of the ice cream into the pan.

Add another piece of wax paper on top of the ice cream. Using your hands, spread ice cream in the pan making sure it's evenly distributed and about 1 inch thick.

Remove top layer of wax paper and place in the freezer for about 2 hours to firm the ice cream up.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large mixing bowl, cream together the butter, peanut butter, and both sugars. 

Beat in eggs and vanilla extract until incorporated.

In a separate bowl, sift in flour, baking powder, baking soda, and salt. 

Beat the flour into the wet ingredients just until the flour is worked in. 

Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet.

Bake the cookies for 11 minutes until the edges are golden brown.

Let the cookies cool for 5 minutes on baking sheet then transfer to cooling rack.

Once the cookies are cooled, grab the ice cream from the freezer. 

Using a cookie cutter that is slightly smaller than your cookie, cut the ice cream rounds out and place in the cookies.  My cookie cutter was a 2 1/4 inches.

Store cookies in the freezer until ready to serve!