In a medium sized mixing bowl, combine the almond flour, tapioca starch, mini chocolate chips, and sea salt. Add the vanilla, maple syrup, and melted ghee/coconut oil, and mix just to combine.

Line half of a cookie sheet with parchment paper, and pat the cookie dough into an even rectangle about 9″x 10″ x 1/2″ thick. Freeze for 30 minutes to firm up the cookie dough. While the cookie dough is freezing, place the pint of ice cream into the refrigerator to soften it.

When the cookie dough is firm, remove it from the freezer and cut into 2 rectangles. Spread the softened ice cream as evenly as possible over the surface of one of the rectangles. Place the remaining cookie dough rectangle over the layer of ice cream. Then gently push the cookie dough layer down over the ice cream, being careful not to squish out all the ice cream. Using a spatula, smooth the excess ice cream around the edges to fill in any gaps, and place the cookie sheet back into the freezer. Freeze until completely solid, about 2 hours depending on your freezer.

Just before you’re ready to cut the ice cream sandwiches, melt the chocolate chips and coconut oil together in a double boiler over barely simmering water, stirring frequently as the chocolate melts. Remove the mixture from the burner, but leave the chocolate sitting over the simmering water to keep it fully melted.

When the ice cream is completely firm again, remove the cookie sheet from the freezer and cut into ice cream sandwiches. I cut mine into 10 rectangles, but you can make these any size you’d like.

Working quickly, dip each ice cream sandwich into the melted chocolate, and then place them on the parchment lined cookie sheet. When all the sandwiches have been dipped, use any leftover chocolate to drizzle a decorative pattern onto the sandwiches. Then return them to the freezer to firm up again, about 1 hour before serving.

At this point you can freeze the ice cream sandwiches until you’re ready to use them. They keep easily in the freezer for 1 week in a sealed container.