Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
In a small sauce pan, add the coconut milk, and honey. Whisk until smooth.
Sprinkle the gelatin on top and let bloom for about 5 minutes.
Whisk the gelatin in, add in the almond butter and cacao and turn the heat on medium.
Heat until warmed through, but not boiling.
Pour into a container and refrigerate until cool- 5 hours to overnight.
Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning.
I churned mine for 20 minutes.
While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
Scoop ice cream into pan, alternating ice cream and almond butter in layers then freeze until solid- overnight it best.
Or eat right away, it will be the consistency of soft serve.
Let sit out for 10 minutes at room temperature before scooping, just to make it easier.