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Whisk everything together except the salt, maple syrup and coconut butter. Bring mixture to a boil, then let it cool and thicken. Cover with plastic wrap and refrigerate, making sure a skin doesn’t form.
Mix together the coconut butter, maple syrup and salt.
When ice cream base is chilled, pour into an ice cream maker and churn for 30 minutes.
With the ice cream maker running, add the coconut caramel mixture and briefly continue to churn so that coconut caramel streaks are visible throughout the mixture.
Remove from ice cream maker and store in freezer. Serve on a cone with almond butter drizzle and shredded coconut
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