Line a 8x8 square baking pan with parchment paper or foil.
Beat butter, cream cheese, and sweetener with an electric mixer. Add in the almond flour, sweetener, vanilla, and molasses. Mix well. Stir in the chocolate chips. Put half the cookie dough in the bottom of the pan and spread gently. Cover with another layer of parchment or foil. Spread the rest of the dough onto the second layer. (The pictures here help with this). Put this in the freezer.
Meanwhile, make the ice cream. Combine all the ice cream ingredients in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions. Add the additional chocolate chips during the last minute if desired. When the ice cream has gotten firm remove the cookie dough from the freezer and take out the top layer. Pour 3/4 of the ice cream on top of the bottom layer of cookie dough. Save the rest in another container.
It is best to not top it with the top cookie dough yet. You need it to firm up a little more. So put this and the top layer of dough in the freezer separately. After an hour or two remove them from the freezer and top the ice cream with the top layer of cookie dough.
Freeze for an additional 3-4 hours. This is when it's nice that there was a bit of ice cream left over. It's so hard to be that patient. Eat a little of the extra while you wait.
Remove from the freezer and cut into squares with a sharp knife. Wrap individually with plastic wrap to store.
*** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 tsp divided by 16 servings. That is 0.31 grams of carbs from the molasses per ice cream sandwich. If you prefer you can just omit it. Notes on Sweeteners: