In a medium bowl, combine 1 cup of sweetened condensed milk with 1 tablespoon of vanilla bean paste.

In a large mixing bowl, whip 2 cups of heavy cream until stiff peaks form, then fold in the condensed milk mixture and 1 cup of halved blackberries.

Transfer the mixture to a loaf pan, cover tightly with plastic wrap, and freeze for about 7 hours or overnight until firm.

Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.

In a stand mixer, cream together ½ cup of softened salted butter and ½ cup each of cane sugar and brown sugar until light and fluffy.

Beat in 1 egg and 1 teaspoon of vanilla extract until well-combined.

Gradually add the flour mixture to the butter-sugar mixture, mixing just until combined.

Stir in 1 cup of quick-cooking oats until evenly distributed.

Use a cookie scoop to form 1.5-inch balls of dough and place them onto a prepared baking sheet lined with parchment paper.

Bake the cookies in the preheated oven for 9 to 10 minutes or until the edges are lightly golden.

Remove from the oven and gently flatten each cookie with a spatula.

Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.

Once the ice cream has fully set and the cookies are cool, take one cookie and scoop a generous portion of the blackberry ice cream onto it.

Place a second cookie on top and press gently to create a sandwich.

Repeat this process until all cookies and ice cream are used.

Melt ½ cup of dark chocolate chips and ¼ cup of white chocolate chips separately with 1 tablespoon of coconut oil in each.

Drizzle the melted chocolates over the assembled sandwiches using a fork or piping bag.

Return the sandwiches to the freezer until the chocolate has set, about 30 minutes.