Preheat oven to 325°.  Grease large rimmed baking sheet with coconut oil. 

In a bowl add Bob's Red Mill Gluten Free Brownie Mix, 3 eggs, melted coconut oil.  Mix well with whisk or fork.  Will be very stiff, take your time. 

Pour brownies batter on one end of the cookie sheet.  Wet hands lightly and pat brownie batter into a thin even layer.  Remember we are making ice cream sandwich cookies so you want them to be thin but also sturdy so not too thin.  

Bake for 25 minutes until edges are crisp and center is done. 

Let brownies cool completely.  Cut into even squares or rectangles.  I trim the edges so they are symmetrical.   

Refrigerate to strengthen the cookies and make them chewy.

In a bowl empty the pint of SoDelicious Coconut Ice Cream.  It melts quickly so you will have to work fast.  

Add berries and mix until they are mixed in.  

Once cookies are chilled add smooth layer of ice cream berry mixture. to one cookie and add another cookie on top.  Continue this until all sandwiches are made.   

Store in wax paper bags in the freezer until ready to serve.