1.   First pre-chill your ice cream maker tub according to the manufacturer’s directions or turn on to chill on the compressor models

2.   To a mixing bowl, add the coconut cream, almond milk, almond extract, powdered sweetener, almond butter (or substitute with nut or seed butter of your choice) and salt. Mix until well combined

3.   Pour the ice cream base into the ice cream maker tub. Fill only to the two-thirds full point. Alternatively, fill popsicle molds with the ice cream base

4.   To a mixing bowl add the chopped chocolate and powdered sweetener. Place the bowl over a bain marie / double boiler set over medium low heat. After melting, set aside until the chocolate has cooled to room temperature

5.   Churn until done to a soft serve ice cream texture. Slowly drizzle in the melted chocolate during the last minutes of churning, or transfer to a freezer safe container, then drizzle the melted chocolate and with a chop stick or knife blade swirl to make a ripple pattern. The soft serve can be enjoyed immediately or placed in a container with an airtight lid and transferred to freezer. Freeze for 2 to 4 hours. Serve and enjoy!