In a colander drain the Vanilla Greek Yogurt (150 gram) to release any excess water.
Meanwhile, soak the Gelatin Sheet (3 gram) in cold water for 10 minutes, then melt it in a saucepan with a generous splash of Almond Milk (1 splash). Let it cool down slightly, then mix it with the yogurt until creamy. Place in the freezer while you move on to making the cookies.
Preheat your oven to 355 degrees F (180 degrees C).
In a bowl combine Gluten-Free Oat Flour (20 gram), Rice Flour (10 gram), Honey (5 gram), Baking Powder (1 gram), Vanilla Extract (1/4 teaspoon) and a splash of Almond Milk (to taste) for the vanilla cookies. mix until you get a soft and smooth dough.
In a separate bowl mix the Gluten-Free Oat Flour (20 gram), Rice Flour (10 gram), Unsweetened Cocoa Powder (5 gram), Honey (5 gram), Baking Powder (1 gram), and another splash of Almond Milk (to taste) for the chocolate cookies.
Roll it out and using round cookie cutters, cut out 4 rounds per flavor. Bake in preheated oven for about 15 minutes. Let the cookies cool down completely
Take the filling out of the freezer. It should now be very thick. Using cookie cutters, cut out rounds (same size of the cookies) and place it in between on vanilla and one chocolate cookie. Store your fit ice cream sandwich in your freezer for up to 1 week or in your fridge for 2 days.