Next-Level Ice Cream Sandwiches - cooking recipe

Ingredients

ICE CREAM
1 cup blueberries
2 tablespoons honey
5 frozen bananas
3 tablespoons almond butter
2/3 cup coconut cream
COOKIES
6 1/2 ounces butter
3/4 cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
7 ounces dark chocolate, bashed into tiny pieces
1 teaspoon vanilla extract
1 pinch salt
GRANOLA
3 cups oats
1/2 cup honey
1/2 cup mixed nuts
1/2 cup coconut
1/3 cup olive oil
1 pinch salt
2 teaspoons cinnamon

Preparation

Preheat oven to 355 degrees F.
For The Granola:
Combine all the ingredients in a bowl, mix and transfer to a lined baking sheet. Cook in the oven for 18-22 minutes or until golden (stirring every 7 minutes). Then put in a blender to process into a course crust. Set aside.
For The Ice Cream:
In a small saucepan on low heat melt the blueberries and honey with 1 tbsp of water until it becomes syrupy, 5-7 minutes.
Combine the rest of the ingredients into a Vitamix or a high power blender then fold in the blueberry syrup. Transfer to a freezable container and freeze for 20-30 minutes.
For The Cookies:
Using an electric mixer beat butter and sugar together until light and cream.
Add in the vanilla and then one egg at a time, waiting for the previous to be incorporated until adding the 2nd. Gradually add in the flour and baking powder until a beautiful dough forms.
Fold in the dark chocolate and roll the dough into golf ball size balls and place on a lined baking tray. Bake for 12 to 15 minutes or until golden (they still cook out of the oven). Allow to cool.
Remove ice cream from freezer, take a scoop and roll in granola crust. Sandwich between to cookies and place back in the freezer to help set.