Make the batter

1. Preheat the oven to 350 F (180 C).
2. Line two baking sheets with parchment

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   . Set the racks on the oven in the upper and bottom thirds. This will let you bake 2 sheets at the same time.
3. Beat the coconut oil and sugar in the bowl of a stand mixer until it is fluffy.
4. Add in the egg and vanilla and beat until you have a smooth mixture. 
5. Whisk the flour, cocoa, baking powder and salt in a small bowl. 
6. Add about 1/3 of the flour mixture to the coconut oil mixture, and then mix until the flour just disappears.
7. To finish the batter, add in half of the milk, another 1/3 of the flour, the rest of the milk, then the rest of the flour. Mix each addition briefly before adding the next. 
8. Finish off by scraping the bowl all the way to the bottom and folding the batter over on itself a few times so the batter is well mixed.
9. Scrape the batter into a large soup spoon, and then slide it off your finger onto one of the prepared sheets in slightly oval shaped mounds. Finish scooping all the cookies onto the baking sheets. 

Baking the cookies

1. Bake for 6 minutes.
2. Open the oven and spin the baking trays 180 degrees, then swap them from top to bottom and bottom to top.
3. Bake for another 6 minutes. They’re done when the middle springs back on one of cookies when you lightly press it.
4. Let the cookies cool completely on the cookie sheet you baked them on. 

Making the sandwiches 

1. Cut heart shapes out of the center of each cookie with a cookie cutter. 
2. Zap the ice cream you’re using in the microwave for a few seconds so that it’s soft enough to spread. 
3. Line a small tray with parchment

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   paper and place it in the freezer.  Pour in a few tablespoons of sprinkles into the bottom of a small bowl.
4. Flip over one of the cookies and spoon a scoop of the softened ice cream on top. 
5. Cover the ice cream with a second cookie to make a sandwich.  Use an offset spatula

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   to add a little extra ice cream if you see any gaps on the side of your sandwich. Also scrape off any excess ice cream with the offset spatula

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   .
6. Dip the edges of the sandwich in the sprinkles, and then immediately place it on the tray so that the ice cream doesn’t melt further while you’re making the rest of the sandwiches.
7. Fill the rest of the cookies.
8. Let the sandwiches freeze for about 1 hour before serving.
9. Save any extra cookies in the freezer, but wrap them well in plastic wrap or parchment

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   before popping them in a larger plastic bag.