For the Filling: Add the coconut cream, soaked cashews, maple syrup, sea salt, 1½ cups raspberries, collagen powder, and vanilla to a blender. Blend until smooth and creamy.

Pour into silicone disc moulds (a mini muffin tray works well for size).

In a small saucepan, gently heat the remaining ½ cup raspberries until soft and jammy. Lightly mash and spoon over the top of the ice cream mixture, swirling through to create a ripple effect.

Freeze for at least 4 hours or until solid.

For the Cookies: Melt the butter in a saucepan, then remove from heat. Stir in the shaved chocolate and cacao powder until melted and glossy. Let cool slightly so it's not hot.

In a mixing bowl, use a hand or stand mixer to whisk the coconut sugar, sea salt, and eggs until light, pale, and ribbony (about 3–4 minutes).

Slowly pour the melted chocolate mixture into the egg mixture, whisking gently to combine.

Add the spelt flour and fold through until just combined — the mixture will have a soft, brownie-like texture. If using, fold through the extra shaved chocolate here.

Scoop out small spoonfuls (using two teaspoons) onto a lined tray, aiming for mini cookie size to match your ice cream moulds.

Bake at 180°C (350°F) for 6 minutes until just set but still soft. Let cool completely on the tray.

For the Assembly: Remove the raspberry ice cream discs from the freezer and allow them to sit for about 5 minutes to soften slightly. Sandwich one ice cream disc between two cookies, gently pressing together. Eat immediately or return to the freezer to firm up for later.