Place all ice cream ingredients into a blender and blend until mixed together.
Whip out your handy dandy ice cream maker, turn that baby on and pour in ice cream mixture. Let churn until desired consistency forms. If you don't have an ice cream maker, place mixture in a bread pan and place in freezer for 6-8 hours.
While ice cream is churning, add strawberries and coconut sugar to a bowl and gently mash and mix together. Place in fridge.
For the almonds, preheat oven to 275 degrees and place almonds on a rimmed cookie sheet. Bake for 15 minutes. Place almonds in small food processor and process until small chunks are formed.
Dish that ice cream into a bowl and top with as much toppings as you want!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2015/07/29/strawberry-and-roasted-almond-sundae/