Use a high-quality blender or a food processor to combine all of the ingredients (excluding the coconut and nuts). Blend thoroughly to produce a homogeneous mixture.
Transfer the mixture to a mixing bowl and stir with the shredded coconut and chopped nuts. Add more stevia if preferred.
Cover a baking sheet or baking pan with some parchment paper and spray coconut oil on top. Pour the mixture into the baking sheet.
Dust with more shredded coconut on top. Freeze for at least 2 hours.
Take out the baking sheet from the freezer and slice into square portions. The ice cream can be stored for about 30 days in the freezer.
If ready to serve, transfer to a plate and enjoy while cold.