Cowboy Vegan Ice Cream Cookie Sandwiches

Preheat the oven to 350 degrees(F).
Now in the bowl of a stand mixer, or a large mixing bowl, combine the vegan butter, cane sugar and brown sugar. Using the paddle attachment for the stand mixer or a hand mixer, beat together the butter and sugars until fully combined and fluffy.
Then add the applesauce and vanilla into the butter and sugar and continue to beat until fully combined, scraping down the sides as needed. Set aside.
In a separate medium sized mixing bowl, sift the flour, baking soda, salt and cinnamon.
Now, stir the oats into the dry ingredients.
Start adding the dry ingredients to the wet ingredients a little at a time, beating the whole time, until the dry ingredients are fully incorporated.
Fold the dark chocolate, pecans and coconut into the cookie dough.
Scoop about 1/4 cup scoops of the dough onto a sheet pan lined with parchment paper about 2 inches apart from each other. You should get about 8 cookies, so you can make 4 large ice cream sandwiches.
Bake for 10-13 minutes.
Let the cookies cool completely, then scoop 1/4 of the pint of ice cream on to 4 cookies. Then top with another cookie.
Either freeze at this point, or you can dip one side of the ice cream sandwich into melted chocolate and roll into pecans and coconut. Then freeze. Freeze for at least 2 hours to let them firm up. Then enjoy!