Pour the coconut and almond milk into a large bowl. Melt the cacao powder with ½ cup boiling water, stirring constantly to remove the lumps. Pour into the bowl. Add the honey then mix thoroughly.
Pour the chocolate milk mixture into your prepared ice cream machine and then follow the manufacturer’s instructions.
Meanwhile, make your chocolate chips. Place the cacao butter in a plastic or heat resistant bowl. Microwave in 30 second intervals until the cacao butter has melted, stirring between each zap, and it has reached 40*C – 45*C. Sift in the cacao powder and stevia, mixing thoroughly to combine.
Cover a cool surface with baking paper, then pour the chocolate mixture on to it. Using a spatula, move the chocolate around constantly until it thickens to a toothpaste consistency. Return it to the bowl and microwave it in 5 second intervals until the temperature is between 28*C – 34*C, mixing between each zap to remove any lumps.
Line a baking tray with baking paper. Pour the chocolate over the tray then allow to set. Once set, remove the chocolate and chop finely.
Once the ice cream is almost set, add in the chocolate chips. You may like to reserve some to garnish your ice cream. Serve immediately. This ice cream is best eaten at the time of making, as ice crystals can form once completely frozen, and it will loose its creamy texture.