Lemon and Coconut Ice Cream Sandwiches

Refrigerate can of full fat coconut milk for 24-48 hours. Do not shake the can.

Line a small baking sheet or flat plate with parchment paper; set aside.

In a large mixing bowl, scoop out just the cream of the coconut milk (do not use the juice underneath) and beat until light and fluffy. Add the vanilla extract and stevia; beat until incorporated.

Spoon about 1 tablespoon of the coconut cream onto a cookie. Top cookie with another cookie to make a sandwich. Repeat with remaining cookies.

Place cookie on prepared baking sheet and place in the freezer for at least 2 hours. Once frozen, I stored my sandwiches in a freezer container with parchment between the ice cream sandwiches.