Pulse the granola in a food processor and transfer to a small dish. Spread some chocolate frosting on each pancake. Divide the ice cream between 2 of the pancakes and top with the remaining pancakes. Roll the edges of the ice cream sandwiches in the granola.
Put the sandwiches on a baking sheet, cover with plastic wrap and place in the freezer for at least 1 hour and up to 2 weeks.
Recipe courtesy of Geoffrey Zakarian