In a small bowl, whisk together flour, baking soda and salt.
In a large mixing bowl, add olive oil, brown sugar, white sugar, egg, yolk and vanilla extract and whisk well to combine.
Sift in flour mixture and fold into the wet ingredients until nearly incorporated.
Gently fold in mini chocolate chips and sprinkles until combined. Cover and allow to sit at room temperature for 20 minutes.
Meanwhile, preheat oven to 350F and line a large baking sheet with parchment paper.
Using a medium sized cookie scoop (holds 1.5 tablespoons), scoop rested cookie dough onto your prepared baking sheet, setting them at least 2 inches apart.
Bake for 9 to 10 minutes. Allow to cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
When ready to assemble, place ice cream on the counter for 5 minutes to make it easier to scoop. Flip a cookie over and place a large scoop of ice cream on top. Use an offset spatula or spoon to spread the ice cream to the edges. Place a cookie on top, and gently press it together to form a sandwich. Enjoy immediately or freeze for 15 to 20 minutes if ice cream is too soft. Enjoy!
Servings 10