This decedent double chocolate chip dairy free ice cream is made with simple ingredients, no refined sugar, and you don't even need an ice cream maker.
Place cans of coconut cream into the fridge for at least 4 hours or overnight. Place mixing bowl in freezer (optional). Once cans of coconut cream have been chilled, open them and skim out just the thick cream into the mixing bowl, leaving behind the watery coconut milk.
Using the whisk attatchment, whip coconut cream until it starts to become whipped cream and doubles in size. (SKIP this step if you are going to use an ice cream maker).
Slowly drizzle in honey or maple syrup. Scrap down sides, add cocoa powder, and mix again. Shave chocolate (this can be done with a vegetable peeler) and add into the mixture.
After its combined pour in into a parchement lined dish and place in the freezer for about 2 hours to eat it right away or allow it to rest for a 20-30 minutes before scooping and eating.