Place a freezer-friendly container or loaf pan in the freezer.
In a food processor or high speed blender, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
A serving is approximately 1/4 cup.* You can use any nut or seed butter of choice.TO STORE: Ice cream should be stored in the freezer in its container for up to 2 months.TO SERVE: Remove the ice cream from the freezer 15 minutes before serving, to let it thaw out slightly.