In a large bowl, whisk the coconut cream, coconut oil and almond butter to a smooth paste. Whisk in vanilla.
In a large bowl with an electric mixer, or in a stand mixer with the balloon whisk attachment, mix the aquafaba with the cream of tartar. When mixed, raise the speed to high and beat for 3 minutes.
Scrape down the mixture and turn on medium speed. Gradually whisk in the powdered sugar, sprinkling it down the side of the bowl as you go. Beat on high for 1 minute.
Scoop a dollop of the aquafaba mixture into the almond butter mixture and stir, then fold in the rest, being careful to not over mix or deflate the bubbles.
Scrape into a storage tub or loaf pan and cover, then freeze for at least 3 hours.
Serve ice cream with chocolate sauce, and fresh fruit, if desired. Ice cream keeps for a month, tightly covered in the freezer.