Vegan Key Lime Pie Ice Cream Sandwiches

1 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.
2 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.
3 Now make the graham crackers, in a large mixing bowl, combine the flours, sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine.
4 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.
5 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.
6 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.
7 Bake at 350 for 10-12 minutes until firm. Cut again in the same spot if they baked together slightly. Let cool completely. 
8 Make the sandwiches by scooping the key lime ice cream onto one cracker and cover with another. Serve immediately or freeze and serve later.