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Take the coconut milk out of the fridge and open it without shaking it up. Use a spoon to scoop the thick, fatty layer from the top of the can, and transfer it into a  mixing bowl. Discard the coconut water or save it for another recipe.  You must use full-fat coconut milk. You must chill the coconut milk overnight in the fridge. Add the remaining ingredients into the bowl with the coconut cream in it. Use a whisk to mix everything together for about 2 minutes, or until the sugar dissolves. Pour the mixture into a shallow container that's safe to go into the freezer. Great examples include metal loaf pans and Tupperware containers. The ice cream will be frozen in this container, so make sure that it is convenient to use and store. Place the entire container into the freezer. Every 30 minutes, give the mixture a stir with a whisk. After about 3 to 4 hours of doing this, the ice cream should be ready.  You can try freezing the ice cream in an ice cream maker instead. Follow the manufacturer's instructions. The ice cream may be very hard when you take it out of the freezer. Let it sit on the counter for about 5 minutes before scooping it.
Open the coconut milk and separate the fat from the water. Stir in the almond milk, vanilla extract, sugar, and salt. Transfer the mixture into a freezer-safe container. Freeze the mixture, stirring it every 30 minutes.