For the cookies:

1. Preheat the oven to 325°F and line two baking sheets with parchment paper.
2. Combine all the ingredients in a bowl.
3. Mix with hand mixer on medium-high speed for 2-3 minutes until it comes together and thickens to a cooke dough consistency that you can roll into balls. If it seems too wet, just keep beating.
4. Scoop onto the baking sheets, using 1-2 tablespoons per cookie and leaving at least 2 inches between each cookie for spreading.
5. Bake for 14-15 minutes. Immediately after removing from the oven, you can use a cookie cutter to pull the edges in and reshape into perfect circles.
6. Cool 10 minutes on the pan, then transfer to a cooling to cool completely.

For the ice cream:

1. Combine the soaked cashews, coconut cream, maple syrup, mint leaves, peppermint extract, vanilla extract, salt, and spirulina (if using) in a blender. Add a splash of milk as needed to blend on high speed until very smooth and creamy.
2. Pulse in the dark chocolate chips/chunks.
3. Spread into a shallow pan or dish (I used an eighth sheet pan which is 10×7″) lined with wax paper. 
4. Freeze overnight.
5. Use a cookie cutter to cut the ice cream into rounds, then sandwich each between two cookies.