Blend all ice cream ingredients EXCEPT almonds until smooth and creamy. Add almonds and pulse a few times to break them up into chunks.
Process in ice cream machine until thick, place in a graham cracker pie crust and freeze for 2 hours or until firm.
Yummy Salted Caramel Sauce #1
Heat the brown sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking it. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl and stir it in the pan to move the sugar around and prevent burning.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
As soon as the sugar reaches the dark amber color, carefully add the Earth Balance. Stir until Earth Balance is melted.
Remove the pan from the heat and slowly pour in the coconut cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the himalayan pink salt.
Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature
Healthy Salted Caramel Sauce #2
Blend all ingredients until completely smooth. You will need a high speed blender for this recipe. You can warm it in a pan before serving.
Recipe Notes
Coconut oil can be omitted from ice cream, but will change the final texture slightly.