Chill coconut cream and a large mixing bowl in the fridge for at least 30 minutes or overnight.

Place the almond milk into a sauce pot and sprinkle in the Further Foods gelatin. Whisk so there are no lumps.

Heat over medium high heat just until simmering (you also can heat it in the microwave until it comes to a simmer). Whisk well and set in the fridge to cool.

Once the almond milk mixture is cool, place the chilled coconut cream in the chilled mixing bowl and use a hand mixture to whip until fluffy. Slowly add in the almond milk mixture, sweetener, cocoa powder, extract and salt. Taste and adjust sweetness to your liking.

Place in freezer overnight to freeze.

NOTE: If ice cream is too hard, allow to sit at room temperature for 8 minutes before serving. Or try using allulose.