In a medium sized mixing bowl, combine the almond flour, tapioca starch, sprinkles, and sea salt. Add the maple syrup, melted ghee/coconut oil, and vanilla, 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 or your finger, 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 3-4 hours depending on your freezer.

You can cut these into bars after 1 hour in the freezer, then roll one end of each bar in additional sprinkles and freeze again until firm, 2-3 hours. Or you can freeze them until solid and then cut and roll them. I personally find it a bit easier to cut them before they’re fully frozen.

Once they’re cut and rolled in sprinkles, place them in an airtight container and freeze for up to 3 weeks.