For the cookie, mix flour, baking soda, salt in a small bowl and set aside.
In another bowl, cream together butter and sugars with a mixer, until fluffy. Beat in eggs and vanilla until smooth. Stir in the dry ingredients and add chocolate chips until combined.
Roll out cookie dough to the size of a golf ball and press to half of the size.
Bake at 350 degrees until cookies are firm around the edges and soft in the middle, about 10 minutes. Leave to cool.
For the ice cream, combine the yogurt, sugar, lavender and honey in a deep stainless-steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
Check the mixture every 30 minutes, stirring vigorously as it’s freezing. Repeat this process for 2 to 3 hours, or until frozen.
To assemble, scoop ice cream and press between two cookies. You can keep in the freezer whole and pull out 5 minutes before eating.