In a large mixing bowl beat together butter and sugar until creamy.

Add vanilla and egg. Mix until well combined.

In separate bowl mix together flour, oatmeal, coconut, baking powder, baking soda, salt.

Add flour mix a bit a time to butter mix until combined.

Stir in chocolate chunks

Using scooper make 24 even cookies, press. Refrigerate for 15 minutes.(prevents cookie from spreading too much).

Bake 350 degrees for 10-12 minutes.

Cool completely.

Working quickly so ice cream doesn't melt flatten ice cream with rolling pin between sheets of parchment to 1 inch to 1 ½ inch thickness.

Using cookie cutter same size as cookie cut ice cream into circles. Refreeze if they get too soft.

Sandwich ice cream between two cookies.

Wrap each in plastic wrap and place in freezer bag. Freeze until ready to serve.