In a medium-sized pot, add the coconut cream, raw cacao powder, and hazelnut butter and heat the mixture for 5-10 minutes to medium-sized heat until you have chocolate milk-like liquid.

Pour the mixture in separate a large bowl, add the maple syrup, vanilla extract and salt and let it cool to room temperate.

Once the mixture is cooled off, you can use an ice cream maker to make the ice cream. If you don’t have an ice cream maker, you can pour the mixture in an already frozen empty freezer container, place it in the freezer, and churn the mixture with a spoon after 45 minutes and every 30 minutes after.