Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a measuring cup, combine almond milk and the vinegar. Let sit for at least 5 minutes.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and the spices.
In a medium bowl, combine coconut oil, sugar, applesauce, maple syrup, flaxseed meal and vanilla extract. Add the milk mixture and mix well to combine.
Add the wet ingredients to dry ingredients and stir until just combined.
Use a small scoop or a tablespoon to place dough onto the prepared baking sheet. Flatten the cookies with damp fingers and gently shape them into rounds.
Bake for 8~10 minutes or until set and the bottoms are beginning to turn golden brown. Remove from the oven and let cool on the baking sheet for 3~4 minutes before transferring them to a cooling rack to cool completely.
Once the cookies are completely cooled, place 6~8 cookies on a parchment lined baking sheet, bottom side up. Set aside 6~8 more cookies.
Thaw the ice cream for 10 minutes. Place a scoop of ice cream on the cookies that are on the parchment paper. Place the other cookie on top and press down lightly.
Freeze the sandwiches at least 30 minutes before serving. If the sandwiches are completely frozen, then thaw them 5~10 minutes before serving.