Set up your tools. If using an ice cream maker, freeze the bowl for at least 24 hours. Have a heavy saucepan, whisk, and a fine-mesh strainer ready.

Warm the dairy. In a saucepan, whisk together heavy cream and almond milk. Heat over medium until steaming, not boiling.

Mix dry ingredients. In a bowl, whisk cocoa powder, sweetener, and salt to break up clumps. This helps the cocoa dissolve smoothly.

Combine and whisk. Slowly add a ladle of warm dairy to the cocoa mixture, whisking to make a thick paste. Gradually whisk in more warm dairy until smooth, then pour everything back into the saucepan.

Custard route (with egg yolks): In a separate bowl, whisk the yolks. Slowly drizzle in 1 cup of the warm chocolate mixture while whisking to temper. Pour the yolk mixture back into the pot. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F/77–80°C). Do not boil.

No-egg route: Skip step 5 and simply simmer the mixture gently for 2–3 minutes to fully dissolve sweetener and bloom the cocoa.

Finish flavoring. Remove from heat. Stir in vanilla and optional vodka or glycerin. Taste and adjust sweetness.

Strain and chill. Strain through a fine mesh sieve into a clean bowl to catch any bits. Press plastic wrap directly on the surface and chill at least 4 hours, preferably overnight. The base should be very cold.

Churn. Pour into your ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency, 15–25 minutes. Fold in chopped dark chocolate if using.

Freeze to set. Transfer to a lidded container. Press parchment or plastic wrap on top to prevent ice crystals. Freeze 2–4 hours until firm enough to scoop.

No-churn alternative. Whip 1 cup of the heavy cream to soft peaks. Fold into the chilled chocolate base (skip the egg yolks for best lightness). Pour into a loaf pan, cover, and freeze 4–6 hours, stirring once at the 90-minute mark for better texture.