Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk flour, baking soda, baking powder, cocoa powder, salt, and cinnamon. In another bowl, whisk honey, melted coconut oil, milk, and vanilla extract.

Combine wet and dry ingredients, mixing until a dough forms.

Roll dough between two sheets of parchment paper to ⅛-inch thickness.

Cut into squares or rectangles, then prick with a fork.

Transfer to baking sheet and bake for 10-12 minutes until edges are golden brown.

Cool completely before storing in an airtight container for up to 1 week.

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.

Remove from heat and let it cool. Once cooled, stir in 2 tbsp of vanilla extract.

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

Fold in the homemade condensed milk.

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

Cover and freeze for several hours or overnight until solid.

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

To make ice cream sandwiches, place a scoop of vanilla ice cream between two graham crackers and freeze until firm.