Step 1

For the cookie, mix flour, baking soda, salt in a small bowl and set aside.

Step 2

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.

Step 3

Roll out cookie dough to the size of a golf ball and press to half of the size.

Step 4

Bake at 350 degrees until cookies are firm around the edges and soft in the middle, about 10 minutes. Leave to cool.

Step 5

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.

Step 6

Check the mixture every 30 minutes, stirring vigorously as it’s freezing. Repeat this process for 2 to 3 hours, or until frozen.

Step 7

To assemble, scoop ice cream and press between two cookies. You can keep in the freezer whole and pull out 5 minutes before eating.