Seeing that July is National Ice Cream month, we teamed up with our friends at Paleo Prime and created a decadent dessert that is totally dairy-free and won’t take you off your bikini game! Check it out!

Vanilla Paleo Coconut Blueberry Ice Cream Sandwich

Yields 6 Sandwiches

Add the blueberries, honey, and lemon juice to a small sauce pan. Simmer on medium for 3-4 minutes until the blueberries have created a thin syrup. Set aside to cool.

Remove chilled coconut whipping cream from refrigerator and empty contents of both cans into deep mixing bowl. Mix with electric hand mixer on high for approximately 3 minutes until it has become the consistency of whipped cream. Steadily pour the two cans of sweetened condensed coconut milk into the mixture while continuing to whip with hand mixer. Add the vanilla. Pour ice cream base into a freezer safe storage container. We used a Tovolo ice cream storage tub purchased at Williams Sonoma. Pour the chilled berry mixture on top of the ice cream and swirl with rubber spatula. Freeze for approximately 1.5 hours. Remove from freezer and scoop approximately 2 small scoops between the cookies. Smooth edges with a butter knife. Roll in shredded coconut and place in freezer on a sheet pan until ready to serve.