in a blender, combine the thick coconut yogurt, almond butter, dairy-free milk, vanilla bean paste, date sugar, and vanilla protein powder. blend until smooth and fully combined.

pour the mixture into the ninja creami pint container. be sure not to fill past the max fill line. place the lid on the pint container and freeze for at least 24 hours, until the mixture is completely solid.

once the mixture is frozen solid, remove the pint container from the freezer and take off the lid. place the frozen pint container into the ninja creami outer bowl, making sure it is securely seated.

insert the creami blade into the outer bowl lid and lock the lid in place on the outer bowl. attach the outer bowl to the ninja creami base and select the 'ice cream' function.

after the cycle is complete, check the consistency of the ice cream. if needed, use the 're-spin' function to achieve a creamier texture.

scoop the ice cream into bowls and enjoy immediately. for a firmer texture, you can place the ice cream back in the freezer for a short time before serving.

for the almond butter caramel, in a small bowl, combine the almond butter, vanilla bean paste, and maple syrup. stir until the mixture is smooth and well combined.

drizzle the almond butter caramel topping over your vegan almond butter salted caramel protein ice cream before serving.