In a mixing bowl, cream together ½ cup of unsalted butter with 1 cup of granulated sugar until light and fluffy. Add in 1 egg and 1 teaspoon of vanilla extract, mixing well.

In a separate bowl, sift together 1 ½ cups of all-purpose flour, 2 tablespoons of cocoa powder, and 1 teaspoon of baking powder. Gradually combine dry ingredients with the wet mixture, and incorporate red food coloring until you achieve your desired color.

Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper, placing them about 2 inches apart. Bake for 8-10 minutes or until cookies puff up and edges appear firm. Allow to cool on baking sheet for 5 minutes before transferring to wire rack.

While the cookies cool, take your vanilla or cheesecake ice cream and let it sit at room temperature for about 10-15 minutes. Line a baking sheet with parchment paper, and spread the softened ice cream into an even layer, about ½ inch thick.

Place your lined baking sheet with ice cream in the freezer for about 30-45 minutes or until set. Once firm, cut out shapes with a cookie cutter that match your cookies.

Grab your cooled red velvet cookies, place an ice cream shape on top, then gently press another cookie onto the ice cream to create a sandwich. Repeat until all are utilized, ensuring even distribution of fillings.

Wrap each ice cream sandwich in plastic wrap or foil and place them back in the freezer for at least 1 hour to firm up. Optionally roll the edges in colorful sprinkles before wrapping.

After the sandwiches have frozen for at least an hour, let them sit at room temperature for about 5-10 minutes before serving. Enjoy your delightful Red Velvet Ice Cream Sandwiches!