Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a small bowl combine milk and coffee granules; cool. In a food processor, combine flour, sugar, cocoa powder, salt, and baking soda. Add butter and pulse until mixture resembles coarse crumbs.
With the food processor running, slowly add the milk mixture until combined.
On a floured surface, roll dough to 1/8-inch thickness. Using a floured 2-inch round cookie cutter, cut circles out of dough, re-rolling scraps as needed.
Arrange dough circles 2 inches apart on prepared cookie sheets and freeze for 15 minutes. Bake, one sheet at a time, in the preheated oven for 12 to 15 minutes or until edges are firm. Cool on sheets on wire rack 5 minutes. Cool completely on wire racks (Cookies will crisp as they cool).
For each sandwich, scoop about 1/4 cup ice cream onto a cookie and top with another cookie. Press gently, scraping so ice cream is even with edges. Transfer ice cream sandwiches to a tray; freeze at least 2 hours or until firm. (Place remaining cookies in an airtight container; seal and label freeze up to 3 months)
Dip sandwiches in 2-Ingredient Magic Shell. When set, wrap and freeze overnight before serving or up to 4 months.
2-Ingredient Magic Shell
Place 1, 12-ounce package semisweet or bittersweet chocolate pieces and 1/4 cup coconut oil in a medium microwave-safe bowl. Cook on 50% power (medium) for 1 minute; stir. Continue to cook at 30 second intervals, stirring after each, until almost melted. Remove and stir until completely melted. Pour over ice cream in dishes. Allow to harden 30 to 60 seconds.
Store remaining mixture in a glass jar at room temperature up to 1 week. If mixture hardens, uncover and reheat in the microwave on 50% power (medium) about 40 seconds or until just softened but not warm; stir.