Make the ice cream first, in a large mixing bowl, start whipping the chilled coconut cream(using only the thick part and discarding the watery part or saving for another use). Whip for a minute or so until fluffy, then add the powdered sugar a little at a time. Whipping until it is nice a fluffy and stiff.

Now add the lime juice and lime zest. Continue to whip until everything is incorporated and super fluffy. Spread ice cream mixture into a freezer safe container. Cover and freeze for at least 4 hours.

Now make the graham crackers, in a large mixing bowl, combine the flours, sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine.

Now add all of the wet ingredients to the mixture and combine using a hand mixer or stand mixer. You can then start to use your hands to knead slightly to combine. Form into a dough ball, wrap with plastic wrap and place in the fridge for at least an hour.

When ready to make the sandwiches, preheat oven to 350 degrees and take dough out of fridge. Cut the dough in half, working with half the dough at a time, knead a little to make sure it is not crumbly and forms a nice ball. Place on a piece of parchment paper. Press down a bit and place another piece of parchment paper on top.

Roll out the dough from the center out forming and rectangle that is about 1/4 inch thick. Cut excess dough off the sides to make it even. Now cut into rectangular crackers( I like to use a pizza cutter to make them even). Poke a few holes in the top of the cracker, and slide the parchment paper with the crackers on it onto a baking sheet. Repeat with remaining dough.

Bake at 350 for 10-12 minutes until firm. Cut again in the same spot if they baked together slightly. Let cool completely.

Make the sandwiches by scooping the key lime ice cream onto one cracker and cover with another. Serve immediately or freeze and serve later.