For the ice cream:

1. Add 2 tablespoons of vegetable oil to a medium-sized pot on high heat. Add the Imbo Butterfly Popcorn kernels and cover with a lid. Gently shake the pot while the kernels pop. Transfer to a large mixing bowl and set aside to cool completely.

2. Once cooled, add the cream to the popcorn and stir. Allow the mixture to soak for 1 hour in the fridge until the popcorn softens.

3. Pass the cream through a sieve over another mixing bowl, pressing the popcorn down to ensure all the cream runs through.

4. Using an electric hand-mixer, beat the cream for 3-4 minutes until stiff peaks form. Gently fold the condensed milk through the whipped popcorn flavoured cream until fully incorporated.

5. Transfer the ice cream base into a large loaf tin and freeze for 5 hours or overnight.

For the cookies:

6. Preheat the oven to 160º C and line a baking tray with baking paper.

7. Place the butter, castor sugar and brown sugar into a large mixing bowl. Using an electric mixer, whisk until light and creamy for about 3-4 minutes. Add the vanilla and egg and whisk to incorporate.

8. Sift the Sasko Cake Wheat Flour and baking powder into the bowl and mix to combine. Add the Imbo Fine Desiccated Coconut and mix on a low speed just until combined.

9. Roll the dough into 16-20 even-sized balls. Place 4-6 balls on the tray, ensuring to space out the dough to allow room for spreading. Using the base of a glass, press the balls down gently to flatten.

10. Bake for 15 minutes until crisp and golden. Cool the cookies completely on a wire rack and continue to bake the remaining cookies.

11. Add generous scoops of ice cream to the half of the cookies, using the other half of the cookies to sandwich the ice cream.

12. Roll the ice cream sandwiches in extra desiccated coconut, serve and ENJOY!