• Line an 8x8" baking pan with plastic wrap. Be sure the plastic lines the sides of the pans without any gaps or tares.
• Combine the cottage cheese, cream cheese, maple syrup, lemon juice, vanilla, and salt in a food processor or blender. Blend until smooth. Pour 2/3 of the ice cream into the prepared pan. Spread with a spatula.
• Dice or chop four strawberries with a knife or my favorite egg slicer.

  Add the strawberries to the 1/3 of the ice cream still in the blender. Blend until smooth. 
• Sprinkle the diced strawberries over the ice cream. Then pour and spread the remaining ice cream with the blended strawberries. Using a spoon, make small swirls in the ice cream to create a marbled effect with the white and pink ice cream colors.

  Place the pan in the freezer for at least two hours or until it is firm enough to cut with a cookie cutter.

Graham Cracker Cookies:

• Combine the coconut sugar and butter in a bowl and mix until smooth.
• Add the egg, vanilla extract and molasses and mix until smooth.
• Add the oat flour, almond flour, tapioca flour, baking soda, and salt and mix until smooth. 
• Stir in the white chocolate chips with a spatula. Scoop the cookie batter using either a small cookie scoop or a  medium cookie scoop, depending on how big you want your sandwiches to be. Bake at 350°F for 10 minutes or until lightly brown. Remove from the oven and cool.

Assemble the Sandwiches:

• Remove the ice cream from the pan using the plastic lining. If the ice cream is too firm to cut with a cookie cutter, allow it to rest on the counter for 5-15 minutes until it's soft enough.

  Choose a cookie cutter that is slightly smaller than your cookies and cut out a circle of ice cream. Press the ice cream out of the cookie cutter and onto a cookie. Gently press another cookie on top of the ice cream. 

  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.