Grind the nuts or seeds into a flour in a food processor as follows: Add about 1/3 of the nuts or seeds and 1/3 of the cocoa or carob powder. Process until the nuts or seeds are finely ground. Don't overprocess or it will start turning into nut butter. Dump out into a large mixing bowl. Repeat until all nuts/seeds are ground.

Mix in the remaining ingredients, stirring until completely mixed.

Preheat oven to 325F/165C/gas mark 3. Line two baking sheets with parchment paper or silicone mats.

Drop batter in one tablespoon measures, then spread into a circle with your spoon. Try to make them as uniform in size as possible.

Bake for 15 minutes until cookies are firm. Cool completely, then freeze.

Bring coconut milk to a simmer in a medium saucepan.

In a stand mixer (or using a whisk or hand mixer), beat egg yolks, agave syrup or honey, vanilla extract, and vanilla seeds until light colored. (See above for vegan instructions.)

Slowly stream in the hot milk mixture while beating continuously.

Chill overnight, then churn according to your ice cream maker's directions.

See above for best results assembling the sandwiches. You will have more ice cream than cookies.