Juliet Sear and son George Sear, served up epic ice cream sandwiches on This Morning.

The ingredients for the cookies are: 125g unsalted butter or dairy free butter block at room temp, 100g light muscovado sugar, 75g caster sugar, 1 tsp vanilla bean paste, 1 large free range egg, 200g plain flour, 1 tsp baking powder, 180g chopped chocolate or chocolate chips of your choice and ¼ tsp sea salt.

For the easy no churn ice cream: *to make this plant based simply switch out the cream and condensed milk for plant based versions.

1 x 600ml pot of double cream, 200g of condensed milk and 2 tsp vanilla bean paste or extract.

For the vegan cookies: 140g Self raising flour, ¼ teaspoon baking soda, 40g sifted cocoa powder, 80g unsalted butter or plant based block butter, softened at room temperature, 85g caster sugar, 50g soft light brown sugar or light muscovado sugar, 1 teaspoon vanilla extract or bean paste, 150g whole milk or plant milk at room temperature and ¼ tsp sea salt.

To sandwich: 6 scoops plant based vanilla ice cream.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.