Combine vegan sugar, soymilk, and cream of coconut. Whisk until uniformly thick and creamy. Add Almond extract and whisk once more till combined. Pour creamy concoction into ice cream maker and follow directions for a basic vanilla ice cream. While the ice cream maker is freezing the cream, use a food processor to coarsely chop the almonds. When the ice cream is a few minutes from being ready to eat add the almonds.
I prefer to blanch the almonds and allow them to thoroughly cool before I put them into the food processor. This will add about a half of an hour to the prep time but it will make the almonds more chewy.