For the Ice Cream

1. If you haven’t already, be sure to chill your insulated bowl for the ice cream maker overnight. 
2. In a medium skillet over medium heat, toast unsweetened coconut until golden brown, keeping a close eye to avoid burning. Transfer to a bowl to cool while you make your ice cream base. 
3. In a blender, add the coconut milk, coconut cream, monkfruit, maple syrup, vanilla, salt and vodka. Blend for several minutes until well incorporated and slightly fluffy. If you have a Vitamix, this will be less than 2 minutes, but if you have a regular blender, give it closer to 3–4 minutes. You want the monkfruit (or sugar) to be dissolved. 
4. Transfer mixture to your ice cream maker and churn according to manufacturer’s directions. Add the toasted coconut a few minutes before the churn is complete. I have a basic Cuisinart ice cream maker and I let my ice cream churn for about 15-20 minutes in total. The ice cream will still be quite soft to the scoop. 
5. Transfer ice cream to a freezer safe container. Anything from Tupperware to loaf pans will do. If you do go with a loaf pan, but sure to cover your ice cream with parchment or plastic wrap. Let chill over night for perfectly scoop-able ice cream. 

For the Cookies

1. Combine dry flour, baking soda, baking powder and salt in a large bowl. Whisk to combine and set aside.
   In the large bowl of a mixer with the paddle attachment in place, add the butter, coconut oil, brown sugar, and granulated sugar. Cream on medium speed until it’s nice and fluffy. This might take 3+ minutes. Then add the applesauce and vanilla. Mix until well combined.
2. With the mixer running on low speed, gradually add the flour mixture. Mix until just incorporated. Add the chocolate chips and mix in. Cover the bowl with plastic wrap and chill for 24 hours.
3. Remove dough from the refrigerator and let it soften a bit. Line a baking sheet or two with parchment paper and preheat your oven to 350 F. Using a ice cream scoop, scoop about 1/3 cup of dough and form into a ball. Place on the parchment paper and flatten with your fingers or the back of a measuring cup. Sprinkle lightly with flake salt.
4. Bake cookies for 12-14 minutes. Transfer cookies to a wire rack to cool.

To Assemble

1. Leave your ice cream out to soften for 30-60 minutes, depending on how warm your house is. It should be perfectly scoopable.
2. Sandwich one hearty scoop of ice cream between two cookies. If you want to roll then sides in a topping, this is your chance. Repeat until you run out of cookies or ice cream. Return to the freezer to firm up until you're ready to serve.