Directions

For ice cream:

1. Heat the coconut milk on medium heat, stirring frequently.

2. Add 4 egg yolks to a medium-sized bowl.

3. When the coconut milk begins to steam (prior to boiling), add 1/2 cup of the hot milk to the egg yolks, and whisk until combined.

4. Once fully whisked, slowly our the coconut milk and egg yolk mixture into the remaining coconut milk in the pot. Continue stirring, and keep the heat low enough so that the egg doesn't cook or curdle. Cook for an additional five minutes until the mixture is creamy.

5. Pour the fully cooked custard into the medium bowl, and let it cool to room temperature.

6. Once cooled, add the Primal Kitchen Avocado Oil, honey, vanilla, and salt. Mix well to combine. Place the custard in the refrigerator until fully chilled.

For the sandwich cookies:

1. Open the unthawed dough and separate cookies. Flatten each cookie to 1/4 inch thick with your hand before baking.

2. Follow the instructions on the Capello’s package to bake. Cool on a wire rack.

Assembling the sandwiches:

1. Once the cookies have cooled, combine with generous scoops of avocado oil ice cream. Serve and enjoy!