Line a rimmed baking sheet with parchment paper and ensure there is space in your freezer for it.

In a medium bowl or stand mixer, add the flax egg, melted vegan butter, maple syrup, and vanilla extract. Mix until combined.

Next, add in the heat treated (see note 1 for how to do this) gluten-free flour and pink salt. Mix until a dough forms. Fold in the mini chocolate chips then transfer cookie dough to parchment-lined baking sheet.

Place another piece of parchment paper on top of the cookie dough and flatten with your hands until it’s ¼ inch thick and shaped into a 15x12 inch rectangle. Keep top parchment paper on cookie dough and freeze for at least 40 minutes or until firm (this cookie dough will stay pretty soft all the time in the freezer so giving it at least 40 minutes to chill will help with the assembly of the ice cream sandwiches).

Transfer cookie dough to cutting board and slice down the center vertically. Scoop ice cream on one half and spread into an even layer. Then gently place the other half of the cookie dough on top. Transfer back to baking sheet and freeze for 4 hours or overnight.

Slice into any size squares you prefer and serve (I made medium size sandwiches and this made 18 cookie dough ice cream sandwiches). Enjoy! The cookie dough will remain soft and ready to eat straight from the freezer which is delicious. Store in the freezer in an airtight container or resealable bag for up to 5 months.