Preheat the oven to 375 F and line a baking sheet with parchment paper.

Using a medium bowl sift the tigernut flour, gelatin, tapioca starch, coconut flour, and baking soda together.

Stir in the maple syrup, coconut oil, and chocolate chips. Stir well until a dough forms.

Using a medium-sized ice cream scoop (like this), scoop 8 evenly sized cookies onto the baking sheet. Use your hand to flatten the cookies.

Bake in the preheated oven for 12 minutes or until baked through. Cool completely on a cooling rack. Transfer to the fridge to chill further.

While the cookies cool, set the ice cream on the countertop for about 5 minutes, or just enough so you can easily scoop it. Scoop about 4 large scoops worth of ice cream onto a small parchment-lined baking sheet. Use a rubber spatula to flatten to about 1/2" thickness. Transfer to the freezer and allow it to fully freeze. (See notes for alternative)

Using a biscuit cutter, cut 4 uniform circles of ice cream. Carefully sandwich between two cookies.

Serve immediately or wrap in freezer-safe wrap and store.