Line a large baking sheet with parchment paper and set aside.
Spread a thin layer of chocolate hazelnut spread onto each cookie.
Use a mini ice cream scoop or teaspoon to place a small scoop of ice cream on the cookie’s chocolate-coated side. Top with another cookie and assemble the sandwich. Repeat with remaining ice cream and cookies.
Place the sandwiches onto the lined baking sheet and freeze for 30 minutes.
In a microwave-safe bowl, heat the chocolate chips and coconut oil in 30-second intervals, stirring after each interval until the chocolate is smooth and glossy.
When the chocolate is ready, remove the sandwiches from the freezer and dip each one halfway into the chocolate.
Place the chocolate-dipped sandwiches back onto the baking sheet and allow the chocolate to harden at room temperature or in the freezer for 5 minutes.
Remove and enjoy!
Freeze the remaining ice cream sandwiches in a large zip bag for up to 2 months.