Combine the whole milk, heavy cream, sugar, honey, vanilla extract, ground ginger, and salt in a medium saucepan. Whisk everything together over medium heat until the sugar dissolves completely and the mixture is warm but not boiling (around 160°F). This takes about 5 minutes of gentle stirring. Remove from heat and let it cool to room temperature for about 10 minutes before moving to the next step.

Pour the cooled cream mixture into a shallow baking dish and freeze for 2 hours until it's partially frozen and slushy. You want it thick enough to hold layers but not rock-solid yet. Stir it with a fork every 30 minutes to break up ice crystals forming on the edges. This creates a smoother texture than just leaving it alone.

Remove the partially frozen base from the freezer and spread half of it across the bottom of a 9x13-inch baking dish. Drizzle the strawberry puree evenly over this layer, then add the remaining vanilla base on top. Don't stir—keep those gorgeous layers separate and visible from the sides. Freeze for another 2 hours until it's thick but still spreadable.

Gently fold the blueberry puree into the top layer using a spatula, creating those beautiful swirled blue streaks throughout. I personally don't fully blend it because those defined color sections look way more impressive than a completely uniform mix. Sprinkle the toasted coconut flakes and chopped pistachios across the top for extra texture and the final patriotic touch.

Freeze the entire mixture for at least 2 more hours until it's solid enough to scoop with an ice cream scoop. Don't panic if it looks a little soft when you pull it out—the cold air helps it firm up quickly. Use an ice cream scoop dipped in warm water to create smooth scoops for easier handling.

While the ice cream freezes solid, line a baking sheet with parchment paper and lay out your chocolate wafer cookies in pairs. You'll need 12 pairs for 12 ice cream sandwiches 4th july. The cookies should be touching but not overlapping so the ice cream doesn't squish out sideways when you press them together.

Once everything's frozen solid, scoop a generous portion of the layered ice cream onto one cookie, then top with another cookie and press gently. Work quickly here because ice cream melts fast once it's out of the freezer. Transfer finished sandwiches to a freezer-safe container lined with parchment paper between layers, then freeze for at least 30 minutes before serving.