Measure out all of your dry ingredients into a bowl, including your finely chopped rosemary. Mix the almond meal and macadamia in this bowl, with sugar in your wet bowl.
Put your macadamia nuts in a food processor and blend until ground. When removing the nuts, place them into your wet bowl, scraping the interior of the bowl to remove the oil buildup.
Add the sugars, vanilla, egg, and coconut oil to the mixture and beat until the coconut oil is no longer noticable.
At this time, preheat your oven to 375.
Next, add your dry ingredients slowly to your wet with the mixer still going.
Once fully combined, scrape the edges and slightly pack down and add it to your freezer for about 10-15 minutes while the oven heats.
Once the dough has hardened slightly, remove and use at 8/18 small scoop to make 9 medium balls that you will form into small discs. (I have linked the scoop above) You will have one cookie leftover to enjoy as the ice cream sandwiches harden!
Once you have created the balls, form them into small discs onto your silicone mat tray. It's important to use a mat as this will help reduce burning. Clean-up is also much easier! The cookies will not expand outward so you can add them closely together.
Place rosemary salt ontop of each cookie and place them into the oven for about 8-9 minutes.
Remove and let cool. Once cool, I like to add them to the fridge overnight or add the ice cream once they are of a cooler temp.
Scoop the ice cream of your choice (I suggest vanilla, or a vanilla caramel) to the cookies, spreading it out evenly and topping the ice cream with another cookie to press down and form an ice cream cake. I used oatly's vanilla ice cream brand.