| Combine mix and cocoa. Prepare macaroons as directed on the package. Scoop onto cookie sheet in a large tablespoonful. Smooth tops and flatten slightly to ensure even circles. Bake according to instructions. Let ice cream soften at room temperature for about 10 minutes. Fold in almonds and chocolate chips. Freeze again briefly before proceeding, if ice cream becomes soupy. Spoon about 1/4 cup of ice cream on flat side of half the cookies. Top each with flat side of a second cookie. Press lightly together and set on baking sheet. Freeze until ready to serve. May be made 1 day ahead. Makes 6-9 sandwiches. (For smaller servings, cut each cookie in half before adding ice cream.) Special thanks to The Gluten Free Pantry. *Items may be found at www.glutenfree.com
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