To prep the ice cream layer:

1. Remove the ice cream from the freezer and allow to thaw at room temperature until soft. 
2. Line a baking sheet with parchment paper and spread the ice cream out until it’s about 1/4″ thick and cover with another sheet of parchment paper.
3. Then return the ice cream to the freezer for a minimum of 1 hour

For the cookies:

1. In a large mixing bowl, combine melted coconut oil, coconut sugar, and vanilla. Stir well. 
2. Add in apple sauce.
3. Slowly begin adding flour, cocoa powder, baking powder, and salt. Stirring constantly until incorporated. 
4. Add water and mix again until there are no visible dry ingredients. Note that the dough will be very sticky and tacky! 
5. Cover a flat surface with flour and place the dough on top. Sprinkle a little flour on top and then mold into a 6″ disc. Wrap the dough in plastic wrap and return to the fridge for an hour until firm.
6. Remove the dough from the fridge and place it back on top of the floured surface. Roll the dough until it is about 1/4″ thick and cut into circles using a 3″ biscuit cutter or glass jar. 
7. Line a cookie sheet with parchment paper and place the cookie cut out on top. Use a fork or poker to make small indents on top, careful not to poke all the way through.
8. Return the dough back to the fridge for another 10 minutes to keep them from spreading out while baking.
9. Preheat the oven to 350 degrees.
10. Bake the cookies for 11-13 minutes- note they will still be very soft when fully baked.
11. Brush off any excess flour and transfer to a cooling rack. Allow them to cool completely before assembling.

Assembling the cookie sandwich:

1. Take the ice cream tray out of the freezer and using the same biscuit cutter, cut the ice cream.
2. Take one cooled cookie and turn it face down. Place the ice cream on top, and cover with an additional cookie face up. 
3. Enjoy immediately.