Peanut Butter & Banana Ice Cream Sandwiches

Make the Banana Coconut Ice Cream: Peel bananas and cut into chunks. Freeze on a plate for 1-2 hours (let sit out 15 min if freezing longer). Blend in a food processor, scraping the sides often, until a smooth, creamy mixture forms. Pulse in toasted sweetened coconut until just combined.
Make the Peanut Butter Cookies: Mix sugars, shortening, peanut butter, vanilla, and egg. Stir in flour, baking soda, baking powder, and salt. Cover and refrigerate at least 3 hours. Heat oven to 375°F (190°C). Shape dough into balls a little bigger than 1 inch, place on ungreased cookie sheets, flatten in a crisscross pattern with a fork dipped in flour. Bake 10–12 min. Cool.
Place half the cookies face down on a baking sheet. Top each with a large spoonful of banana coconut ice cream, then another cookie. Put the pan in the freezer for about 30 minutes to set.
Melt chocolate: Put half the chips in a bowl and microwave in 30-sec intervals, stirring each time, until melted. Stir in remaining chips until melted, then espresso powder. Transfer to a plastic bag.
When sandwiches have set, snip tiny corner off the bag. Working a few sandwiches at a time, drizzle with chocolate and sprinkle with flaky salt. Alternate drizzling and salting so salt sticks. Freeze again 30 min or more until set. For longer storage, wrap each in plastic wrap and keep in a large bag in the freezer.