Seed and Nut Cookie Ice Cream Sandwiches

1. In a large bowl, beat together butter with sugar and honey in a large bowl with an electric hand mixer on medium-high speed (or mix by hand with a spatula) until well blended and the mixture looks slightly fluffy.

2. Beat in egg until well combined, then mix in almond butter and vanilla. Add oats and mix them so they are evenly coated in the wet mixture.

3. In a medium bowl, whisk together flour, baking soda and salt. Add the flour mixture to the butter mixture with the flaxseed, pumpkin seeds and sunflower seeds and mix it in until it is just combined. Add in dried cranberries and cocoa nibs and fold them through the dough.

4. Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 30 minutes. Preheat your oven to 160 °C. Line two large trays with parchment paper and set aside.

5. Roll 60g portions of dough into balls and place them on prepared baking sheets, spacing them 2 inches apart. Flatten them to form round disks and press a few extra seed pieces on top if desired. Bake for 10-12 minutes until lightly golden around the edges but still slightly gooey in the centre (they will set as they cool). Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.

6. At this stage, you can use any flavour of our Yeo Valley Organic Ice Creams! Slightly temper the ice cream to make it easier to scoop and squash between 2 of the cookies.