1.

In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.

2.

Remove from heat and let it cool.

1.

In a bowl, combine almond flour, nut butter, vanilla extract, maple syrup, and 1 tbsp almond milk. Stir until a dough forms. If it’s too dry, add another tbsp of almond milk. Let it sit for 5-10 minutes to thicken. Roll the dough into small balls or break into chunks. Set aside.

2.

In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.

3.

Add in the homemade condensed milk & vanilla extract and mix until combined.

4.

Next fold in the cookie dough balls and ½ cup mini chocolate chips.

5.

Pour the mixture into a bowl or pan and spread it out evenly.

6.

Cover and freeze for several hours or overnight until solid.

7.

When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired. It should be ready to scoop right away!