Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If you’re working with one baking sheet, allow to completely cool between batches.)
In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.
In a separate medium-sized bowl, combine the honey, coconut oil, vanilla, and egg. Beat with an electric mixer on low speed until smooth. Add the honey mixture to the almond flour mixture and beat on low speed until combined.
Stir in chocolate chips. Use a cookie scoop to transfer the dough evenly onto prepared baking sheets, about 2 inches (5 cm) apart or 9 cookies per baking sheet. If using one baking sheet, keep remaining uncooked dough refrigerated until ready to bake.
Bake each sheet separately on the middle rack at 350°F (177°C) for 7 to 10 minutes or until the tops and edges are lightly browned. Once the cookies are done, remove the parchment or baking mat from the baking sheet and let cookies cool slightly before using a spatula to transfer them to a cooling rack. Cool completely before assembling. The cookie recipe will yield more cookies than needed. Store extras in an airtight container for up to 3 days.
For the ice cream
Line an 8x8 baking dish with parchment paper or aluminum foil, enough so it hangs over the edges, and set aside. Combine the ice cream ingredients into the pitcher of a blender. Cover with the lid and blend until combined, then transfer the entire pitcher to the refrigerator to cool for 1 to 2 hours. For a quick 30-minute cool down. place the pitcher of ice cream base in the freezer. If the coconut cream separates, just put the pitcher back on to the blender base and process until creamy and blended.
Pour the mixture into the bowl of an ice cream maker and churn it, following the manufacturer’s instructions. Transfer the mixture to the lined baking dish and use a rubber spatula to spread it evenly. Freeze for 2 hours or until completely firm.
For the ice cream sandwiches
To assemble the ice cream sandwiches, remove the ice cream slab from the baking dish by pulling up on the edges of the parchment paper or foil. Lay the ice cream slab onto a cutting board and use a circular cookie cutter the same size as the cookies, or a Wilton size A or B cookie cutter, to cut out 5 ice cream rounds. If the ice cream is very firm, try placing a paper plate over the cookie cutter to protect the palm of your hand and then press down firmly. Use a knife to cut around the cookie cutter and help loosen it if needed. Push the separated ice cream round out through the center of the cookie cutter. Then place each round between two cookies. To garnish, pour the bag of mini-chocolate chips into a large mixing bowl. Pat a hand full of chocolate chips onto the ice cream portion of the sandwich, covering it completely. Enjoy immediately or wrap in parchment paper and place back in the freezer to enjoy later.
*You can make the ice cream and cookies the night before so they’re ready to go! This will save you some time in the kitchen. Another time-saving option is to just buy store bought ice cream. There are tons of healthier options out there and you can choose what works best for you, non-dairy, grass-fed dairy, etc. Just soften the ice cream in its container first and then follow the same steps as above. You can also use an ice cream scoop to transfer the ice cream to the cookie, without going through the slab process, it just won’t look as neat