Warm the base: In a medium saucepan over low heat, whisk together the coconut milk, cocoa powder, and sweetener until smooth and just steaming. Don’t boil.

Melt the chocolate: Add the chopped sugar-free chocolate and a pinch of salt. Stir until fully melted and glossy.

Add the cream and vanilla: Remove from heat. Whisk in the heavy cream and vanilla. Taste and adjust sweetness—remember it’ll taste slightly less sweet once frozen.

Chill thoroughly: Pour the mixture into a bowl. Stir in vodka or glycerin if using. Cover and chill in the fridge for at least 3–4 hours, preferably overnight, until very cold.

Churn: Pour into your ice cream maker and churn according to the manufacturer’s instructions, usually 15–25 minutes, until soft-serve consistency. Fold in any mix-ins.

Freeze to set: Transfer to a lidded freezer-safe container. Press parchment onto the surface to reduce ice crystals. Freeze 2–4 hours for scoopable texture.

No-machine method: If you don’t have a machine, pour the chilled base into a shallow pan. Freeze 2–3 hours, whisking every 30 minutes to break up ice crystals until thick and creamy, then freeze to set.

Serve: Let the container sit at room temperature for 5–10 minutes before scooping. Enjoy as-is or with a sprinkle of sea salt.