Ingredients:
3 cups unsweetened coconut milk
3 Tbsp agave nectar
1 1/4 cup sugar
2/3 cup good quality unsweetened  cocoa powder
3 egg yolks

Prepare a large bowl of ice water. In a large saucepan, whisk the coconut milk and agave nectar over moderately low heat until warm. In a medium heatproof bowl, whisk the sugar and cocoa powder. Gradually whisk in 1 cup of the warm coconut milk until smooth, then whisk in the egg yolks. Scrape the cocoa paste into the saucepan and whisk until blended. Cook the custard over moderate heat, whisking constantly, for about 6 minutes, until very hot and slightly thickened; do not let it boil. Immediately strain the custard into another bowl and place over bowl of ice water. Stir the custard until cooled. Transfer ice cream mixture to a freezer-proof container and freeze till partially frozen, about 1 hour. Take out of freezer and stir, breaking up frozen pieces, then refreeze for another 2-3 hours. Take out of freezer 15 minutes before serving to let thaw a little. Scoop and serve.