1. Preheat oven to 350 degrees and line the cookie sheet with parchment paper.
2. In the bowl of an electric mixer with the paddle attachment, cream the butter and sugars together. Add the egg and vanilla extract and mix until smooth.
3. In a separate bowl, mix graham cracker crumbs with baking soda and salt.
4. Gradually add the graham cracker mixture to the mixing bowl, and mix on low speed until well combined.
5. Scoop 1 1/2 tablespoons of dough and roll into a ball for each cookie and place them on the baking sheet.
6. Bake for 12-15 minutes, and then transfer to a wire rack to cool. Once cooled, place the cookies into the freezer until you are ready to assemble and they are very firm.

For the Assembly

1. Place a scoop of ice cream on the frozen cookie and top, pressing down until the ice cream reaches the edge of the cookie. Work quickly and place the sandwiched cookies in the freezer to firm up.
2. Using a double boiler (heat safe glass bowl fitted over a small pan with 1 inch of simmering water), melt chocolate chips and oil together and stir until smooth. Dip one half of each sandwich, then roll in crushed almonds. Sprinkle with sea salt if desired. Place the dipped ice cream sandwich on a piece of parchment paper in a sealed container and freeze until ready to serve. I recommend making these at least a few days in advance – the ice cream gradually softens the cookie in the freezer and makes it so much easier to eat.*