Line an 8×8-inch baking dish with parchment paper, leaving a 1-inch overhang.

In a large bowl, combine the almond flour, cinnamon, and salt.

Add the melted coconut oil and honey or syrup.

Stir to form a thick dough.

Stir in 1/3 cup of the chocolate chips.

Press the dough evenly into the bottom of the parchment-lined baking dish.

Freeze for 30 minutes.

Thaw the ice cream on the counter until it is easily spreadable, 10-20 minutes.

Remove the cookie dough from the freezer and spread the ice cream evenly over the top. (An offset spatula, such as one used for cake decorating, works well for this.)

Freeze for 1 hour.

In a small pot, melt the remaining 2/3 cup chocolate chips over low heat, whisking constantly until smooth.

Remove the bars from the freezer.

Use a teaspoon to drizzle the melted chocolate over the top.

Return to the freezer for 1-2 hours.

Using the parchment paper overhang, lift the bar “slab” out of the baking dish.

Cut into 12 bars.

Serve immediately or store in an airtight container in the freezer.