Preheat oven to 350°F. Roll dough out on a parchment paper–lined work surface into a large (14- x 11-inch) rectangle (about 1/8 inch thick), flouring top of dough as needed to prevent sticking.

Remove the ice cream from the freezer about 5 minutes before serving. Using a cookie cutter that works for your biscuits, cut 16 ice cream discs out and then sandwich the discs between the biscuits.

The ice cream didn’t taste like anything, and it was more like whipped-cream frosting or Cool Whip in texture, but not in taste (one tester described it as being “foamy”).

Once all of the ice cream rectangles are wrapped with crepes, you can pour on your syrup and add a sprinkle of the garnish on ...