Creating the coolest scoops is as easy as 1, 2, 3.
Let ice cream stand at room temperature until slightly softened, about 5 minutes. Scoop into a large bowl; break into pieces using a wooden spoon or rubber spatula.
Add almond butter, almonds, and coconut, and gently fold until evenly incorporated.
Spoon ice cream into a 9- x 5-inch loaf pan; cover with plastic wrap, pressing directly onto surface of ice cream. Freeze until firm, at least 2 hours, before serving.
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