Combine all the ingredients in a bowl, mix and transfer to a lined baking sheet. Cook in the oven for 18-22 minutes or until golden (stirring every 7 minutes). Then put in a blender to process into a course crust. Set aside.
For The Ice Cream:
In a small saucepan on low heat melt the blueberries and honey with 1 tbsp of water until it becomes syrupy, 5-7 minutes.
Combine the rest of the ingredients into a Vitamix or a high power blender then fold in the blueberry syrup. Transfer to a freezable container and freeze for 20-30 minutes.
For The Cookies:
Using an electric mixer beat butter and sugar together until light and cream.
Add in the vanilla and then one egg at a time, waiting for the previous to be incorporated until adding the 2nd. Gradually add in the flour and baking powder until a beautiful dough forms.
Fold in the dark chocolate and roll the dough into golf ball size balls and place on a lined baking tray. Bake for 12 to 15 minutes or until golden (they still cook out of the oven). Allow to cool.
Remove ice cream from freezer, take a scoop and roll in granola crust. Sandwich between to cookies and place back in the freezer to help set.