Line two loaf pans with parchment paper and set aside.

In large bowl, whisk together all wet ingredients.

Stir in dry ingredients until smooth batter forms.

Divide batter evenly between loaf pans and smooth tops.

Bake at 325 degrees F for 20 minutes. Let cool completely in pans.

Meanwhile, blend all ice cream ingredients in high-speed blender until smooth.

Pour ice cream mixture over one cooled cookie layer (still in pan). Freeze both layers—one with ice cream, one plain—for at least 6 hours or overnight.

Once frozen, remove from pans. Place plain cookie layer upside down on top of ice cream to form sandwich.

Slice into bars, serve and enjoy! Store leftovers in the freezer.