In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter until smooth. Add the flour, powdered sugar, cocoa powder, salt, and instant coffee and mix until a sticky dough forms. Scrape down bowl before stirring in mini chocolate chips.

Turn dough out onto a large piece of parchment paper and form into a log shape that is 2 ½ inches in diameter and about 14 inches long. Roll each end of the paper in opposite directions to ensure the dough is secure. Place in fridge to chill for at least two hours, or overnight.

When ready to bake, preheat oven to 300 degrees. Line baking sheets with parchment paper and set aside.

Cut chilled cookie dough into 32 equal rounds, a little more than ¼ inch thick. Place on prepared baking sheets 2 inches apart and bake in preheated oven for 10 – 12 minutes, or until edges are just set. Remove from oven and allow to cool completely.

While cookies are cooling, remove ice cream from freezer and use a round cookie cutter roughly the same diameter as the cookies to cut out 16 ice cream discs. Return to freezer to chill.

When cookies are cool, microwave the chopped chocolate and coconut oil in 30 second bursts, stirring after each, until melted and smooth. Dip 16 cookies halfway into melted chocolate and place on parchment paper. Sprinkle with crushed candy canes and let set for at least 20 minutes.

When ready to make sandwich cookies place un-dipped cookie, right side down, top with an ice cream disc, and finish with a chocolate dipped cookie. Return to freezer until ready to serve.