Preheat the oven to 180 degrees celsius.
Cream the Stork Bake, oil, sugar, vanilla, and salt until the mixture is smooth.
Add the egg and mix until just incorporated then add the cornstarch, cocoa powder, and flour and combine until the mixture comes together.
Roll the dough out onto a floured surface to 5mm thick and cut out 5cm rounds using a cookie cutter.
Place the cookies on a lined baking sheet and bake for 10 minutes or until crisp. Allow to cool completely on a wire rack.
Dip the ice cream tub briefly in hot water and un-mould onto a baking tray.
Using a sharp knife, slice 2cm thick slices of ice cream and then, using the same cookie cutter, cut out rounds of ice cream and sandwich them between two cookies.
Repeat with the remaining ice cream and cookies.
Arrange on a separate baking sheet and immediately place in the freezer until solid.
In a small bowl, melt the dark chocolate and coconut oil on medium heat in the microwave, stirring every 30 seconds until smooth.
Dip the frozen ice cream sandwiches into the chocolate, and immediately into the toasted nuts.
Return to the freezer until ready to serve.