1. In a blender, combine the coconut milk, almond milk, powdered erythritol, almond butter, vanilla extract, and almond extract (if using). Blend until smooth and well combined.

2. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.

3. While the ice cream is churning, toast the shredded coconut and chopped almonds in a dry skillet over medium heat until golden brown. Set aside to cool.

4. Once the ice cream has reached a soft-serve consistency, add the toasted shredded coconut and chopped almonds. Churn for an additional 2-3 minutes to incorporate them into the ice cream.

5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

6. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy your delicious homemade Almond and Coconut Keto Ice Cream!

Note: If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Every 30 minutes, take it out and stir vigorously to break up any ice crystals until it reaches the desired consistency.