Heat blackberries, sugar, salt and vanilla seeds in a big sauce pan. Bring it to a gentle boil and cook until the volume has reduced to half. Pass the blackberry mixture through a fine mesh to remove the pits. Leave at room temperature to cool. Then transfer to the fridge until you do the rest of the recipe.
Place eggs in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl. Leave water to simmer on medium while whisking the eggs for 15-20 minutes or until it starts to thicken and get pale yellow. Place the eggs in the fridge for 15 minutes to cool.
Whip the cream to stiff peaks.
Once everything had cooled use a spatula to mix eggs into blackberry mixture. Carefully incorporate whipped cream. Place in an airtight container and freeze for about four hours or until the ice cream is firm, but not completely frozen.
Preheat the oven to 180°C and line a baking sheet with baking paper.
Whip butter and icing sugar until fluffy and pale yellow. Add flour, cocoa powder, vanilla seeds and salt and slowly incorporate it in the whipped butter.
Roll the dough 5mm thick and cut out 5cm circles. Move them to the baking sheet and bake for 10-12 minutes. Remove from the oven and transfer to a wire rack too cool.
Once the cookies have cooled and the ice cream is firm enough to scoop. Use an ice cream scoop to fill ice cream between two cookies. Other option is to use the cookie cutter. This way place the cookie to the bottom of the cookie cutter then fill it with icecream and cover with another cookie. Plase in the freezer while melting the chocolate.
Place chocolate in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl.
Dip assembled ice cream sandwiches into chocolate and sprinkle with bee pollen.
Freeze until firm.