• I've found my favorite 8x8" baking pan with a removable bottom works best because the sides of the pan are perfect 90° angles. And the removable base makes it really easy to work with. I will continue these directions for the removable bottom, but any 8x8 pan will work.

  Line the removable base of the 8x8" baking pan with parchment paper. Wrap a square piece of parchment paper around the base like a gift. Then flip the base over and lower it into the bottom of the pan.  Lightly spray the inside with non-stick cooking spray.
• Combine the almond flour, tapioca flour, cocoa powder, coconut oil, maple syrup, coconut sugar, vanilla extract, baking soda, and salt in a bowl and mix until well blended.
• Divide the dough in half. It would be ideal to have two pans because you could bake both layers simultaneously. If you have one pan, you can bake half of the dough and then bake the second half once your pan has cooled.

  Spread the dough in the bottom of the pan using your hands. Then use a spatula to push the dough into all the edges and corners to create a nice seal to contain the ice cream. Also, use the spatula to press the dough until smooth firmly.

  Bake at 350°F for 10 minutes. Remove from the oven and allow to cool. Keep the cookie layer on its square of parchment paper.
• Create a diagonal fold at each corner of the parchment paper similar to wrapping a gift. This will allow the parchment paper to fold nicely into the square pan.

  Lay one cookie layer on top of its parchment paper into the bottom of the cooled square pan.

Vanilla Ice Cream:

• Combine the cottage cheese, maple syrup, vanilla, and salt in a food processor or blender. Blend until smooth.
• Spread the ice cream in the square pan over the bottom cookie layer with a spatula. Then gently lower the second cookie layer on top of the ice cream.

  Freeze for 2-3 hours or until the ice cream is solid.
• Remove the ice cream from the pan using the parchment paper. If the ice cream is too firm to cut with a knife, allow it to rest on the counter for 5-15 minutes until it's soft enough.

  You can cut square or rectangular sandwiches. I like to cut them into rectangles. I cut the 8x8" square into three rows of six sandwiches for a total of 18 sandwiches.
• You can enjoy them as is or top them with melted chocolate and sprinkles or mini chocolate chips.

  Add chocolate chips and coconut oil to a microwave-safe bowl and microwave for 30 seconds. Remove the bowl and gently stir. Microwave it for 25 more seconds. Remove the bowl and stir. 
• Dip the top of an ice cream sandwich in the bowl of chocolate. Allow the excess chocolate to run off before placing it on a sheet of parchment paper. Then quickly sprinkle with sprinkles or mini-chocolate chips before the chocolate hardens.

  You can also pour the melted chocolate into a food-grade squeeze bottle and drizzle the chocolate across the top of the sandwich. Then sprinkle with your favorite topping.

  You can wrap them in a piece of parchment paper and tie a small bow around it for an extra special presentation. The wrapper also makes it easier to hold the sandwich while eating it.

  You can enjoy them immediately or store them in the freezer for later. Once they've been stored in the freezer, you may need to allow them to thaw on the counter for 5-15 minutes before eating.