Soften hard ice cream at room temperature a minimum of 10 minutes (or longer in the fridge to soften it evenly). Freeze cooled chaffles a minimum of 10 minutes.
Use a cookie scoop to evenly portion ice cream on top of chaffle. Scoop portion that best fits your chaffle size: about 1/3 cup for tiny chaffles, about 2/3 to 1 cup for regular size chaffles.
Add second chaffle, to make a sandwich, and gently press down until ice cream scoop evenly comes to the edges of both chaffles. Place completed sandwich on a tray or flat plate and freeze immediately. Repeat with any remaining Chocolate Chaffles.
Freeze a minimum of 10 minutes if you wish to eat immediately. Otherwise, freeze for 3 hours, or cover and freeze overnight or longer.
To roll in sprinkles or chocolate chips, simply freeze for 10 to 30 minutes. Then place sprinkles or chocolate chips in small dish. Roll ice cream edges into bits, sprinkling and pressing topping on in places, as needed. Freeze until ready to eat.
To make and dip in Chocolate Shell, see Recipe Notes below.