To make the ice cream:

1. Preheat the oven to 180°C and grease a small baking tray.
2. Place the blueberries on the baking tray, drizzle with olive oil and castor sugar.
3. Roast in the oven for about 25 minutes – until the berries burst and a thick syrup is formed. Remove from the oven and cool completely.
4. Whip the ice-cold Vanilla Velvet until light and frothy.
5. Fold in the roasted blueberries and spoon the mixture into a 20X30cm greased and lined baking tray.
6. Place in the freezer overnight or for at least 4 hours.

To make the cookies:

1. Cream the butter, castor sugar and vanilla seeds until light and fluffy.
2. Mix in the flour gradually to make the dough.
3. Wrap the dough in cling wrap and place in the fridge for 30 minutes.
4. Preheat the oven to 160°C and grease and line a large baking tray.
5. Roll out the dough between 2 sheets of baking paper until it is about 3mm thick.
6. Cut out your preferred cookie shapes and place on the prepared baking sheet.
7. Place the baking tray in the fridge for 20 minutes then bake for about 15 minutes until the cookies are golden brown and cooked.
8. Cool on a cooling rack.

To make your ice cream sandwiches:

1. Use the same cookie cutter to cut out ice cream shapes, place the ice cream between 2 cookies and serve with fresh blueberries and mint.