Start by bringing a deep mixing bowl.

Put all the Greek yogurt in it.

Add 2 tbsp of honey.

Add the scraped vanilla bean, too.

Then, add your berry mix.

Mix all the ingredients in the bowl thoroughly.

Bring a cake tin.

Put the ice cream mixture you prepared into it.

Do not forget to smooth the top with the help of a spatula.

Freeze for at least 2 hours.

Bring your food processor for it.

Put the oats in it and grind until you get flour, or use oat flour instead.

Bring another clean bowl.

After melting your coconut oil, put it in this bowl.

Add 0.2 cups of honey to it.

Then, add the egg and vanilla.

Mix them well.

Then, add oat flour to this mixture.

Finally, add baking soda and a pinch of salt.

You should have a caramel-colored cake batter when you mix the mixture well.

After ensuring that all the batter ingredients are well combined, add the chocolate chips and mix for the last time.

Preheat the oven Temperature: 190˚C / 375˚F

Bring a baking tray. Lay parchment paper on it.

You may need an ice cream scoop now. If you don’t have one, a tablespoon will also work.

Place a scoop of cookie batter on the tray using an ice cream scoop.

Keep aligning, leaving space between the cookies.

Flatten all cookies by pressing lightly on them.

Bake them in a controlled manner.

Baking time will be between 8 and 10 minutes, but it is essential to baking in a controlled manner as this time will vary depending on your oven.

Take the cookies out of the oven, let them cool, then turn them over.

Putting the ice cream on this surface is good as the bottom will be flatter.

Then, get the ice cream from the freezer.

Put one scoop of ice cream on one cookie and put the other on it to make a sandwich.

Continue until the cookies are done.

Press very lightly on the sandwiches.

Send them back to the freezer and freeze for one more hour.

In the end, enjoy this amazingly delicious gluten-free ice cream cookie sandwich.