The night beforehand, place your ice cream churning bowl in the freezer.
Also the night beforehand, add the coconut milk and coconut sugar to a medium-sized saucepan. Bring to the boil then remove from heat. Stir in vanilla bean powder and salt. Let the mixture cool then pour into a container to store in the fridge overnight.
To make the ice cream, add the coconut milk mixture to your ice cream churner and churn according to your manufacturer's instructions. Churn for about 20 minutes or until the ice cream turns into a soft serve consistency (similar to picture above).
Quickly separate ice cream into three bowls. Add each of the three superfood powders to the bowls and mix until combined.
Spoon the coloured mixtures into silicone donut trays so each donut has all three colours. Stick a knife into each donut and create a swirling motion to lightly marble the colours.
Set aside in the freezer for two hours or until you are ready to eat.
Optional: After two hours, remove the donuts from the mould and stick a paddlepop stick into each one. You can also melt and drizzle chocolate on each donut.