Be sure that your ice cream maker’s freezer bowl has been chilling in the freezer for at least 24 hours.
Put the dates in a medium bowl with warm tap water enough to cover the dates. Let the dates soak about 5 minutes while you get the rest of the ingredients ready.
Put the coconut milk, nut or seed butter, vanilla extract, almond extract, and sea salt in your high-powered blender. Drain the soaking dates, and add the dates to the blender as well.
Blend the ice cream mixture until smooth. I use the ice cream function of my high-powered blender, but you could use any setting as long as the mixture gets smooth. If you do not have a high-powered blender, a Magic Bullet style will help the dates get super smooth, or a food processor will with some extra time.
Pour the blended ice cream mixture into your ice cream maker and process for 30- 40 minutes, or according to your ice cream manufacturer’s instructions. The ice cream mixture will be thin at first and within 20 minutes get very thick! Transfer your churned ice cream to a freezer safe container and chill.