Begin ice cream sandwich assembly line by spreading a thin layer of chocolate hazelnut spread onto both sides of the short bread cookies.

Using a small ice cream scoop, melon-baller, or teaspoon, scoop one small scoop of Dreyer’s Slow Churned California Caramel Almond Crunch Ice cream

onto one chocolate spread shortbread cookie. Top with another cookie, and close sandwich.

Assemble a few at a time and transfer immediately to the freezer, for 30 minutes, until firm.

Melt chocolate chips and coconut oil in a microwave safe bowl, stopping to stir a couple of times. When the mixture is ready, take ice cream sandwiches out of the freezer and immediately dip half of the cookies into the chocolate coating and place them back onto a parchment lined baking sheet.

Once chocolate coating hardens, enjoy immediately or freeze for 5 minutes and enjoy.