In a medium saucepan whisk the cream, sweetener, salt and cocoa powder. Bring slowly to a gentle boil, simmer and whisk until well combined.
Remove from heat and stir in the almond milk, whisking well to blend. Pour mixture into your ice cream molds of choice.
If using wooden icy pole sticks in lieu of plastic ones in your bars, freeze the bars for about 2-3 hours then push a wooden stick into the ice cream and then return to the freezer. Freeze until firm. I generally leave them for about 12 hours or more. To remove bars, run under hot running water for a few seconds before pulling your ice cream out of the mold.
To create creamy pots of ice cream instead of ice cream pops add 1/2 teaspoon of guar gum or xanthan gum to prevent your ice cream from crystallizing. Whisk in once you have added the almond milk, ensuring it is well combined.Use coconut cream in lieu of the almond milk for a creamier ice cream.I use wooden pop sticks in my ice cream bars as the plastic sticks that come with the molds often don't adhere to the ice cream. Allow the ice cream to freeze for about 2-3 hours before sliding them in. If you do it immediately the sticks won't stay in position and will drop to the bottom of the mold.With all of your molds, you may need to run them briefly under hot water to remove your ice cream. Don't do it for too long or the ice cream will meltAs all molds are different sizes, different volumes are required to make each batch. As the cream and almond milk are exactly the same volume, it makes it easier to vary the amount to suit. If concerned, measure one of your molds and multiply it by the number of your molds to work out how much you need allowing for the cocoa and sweetener. Unless your volume is a lot more than specified in the recipe, there's no need to tweak the amount of cocoa and sweetener used in the recipe.