Gingerbread flapjack ice cream (from the Hafervoll blog)

Gingerbread flapjack ice cream (from the Hafervoll blog)
Ingredients
600 g yoghurt
Juice of half an orange
2 tsp. honey
195 g Hafervoll flapjacks, gingerbread style
1/2 a tsp. cinnamon
Preparation
Place the flapjacks in the blender and blend until a fine mixture is produced.
Squeeze the orange juice. Add the cinnamon, honey, orange juice and yoghurt to the blender and mix well. Place the resulting mixture in an ice cream machine and freeze for approx. 20 minutes. Alternatively, freeze the ice cream mixture in the freezer for 6-8 hours. Stir occasionally to achieve a creamy consistency.