Add coconut milk, monk fruit sweetener, cocoa and salt to a saucepan over medium heat. Whisk until the mixture is smooth.
Sprinkle arrowroot powder in slowly and continue whisking until fully combined and smooth. Remove from heat and allow the mixture to cool completely.
In a large bowl, whip heavy cream and vanilla extract until soft peaks form.
Add cooled cocoa mixture slowly and continue mixing until well combined.
Fold in the chopped almonds and vodka and mix until evenly combined.
Pour ice cream into a freezer safe container and freeze for at least 4 to 6 hours.
Allow to soften slightly if necessary, before serving.
