Combine the unsweetened cocoa powder with 1 cup of canned coconut milk in a medium sized saucepan. Do so over medium heat, whisking continuously. Add the remaining canned coconut milk after a few minutes. Bring the mixture to a simmer, stirring occasionally. After a few more minutes, remove the saucepan from the heat and set aside.

In a medium sized mixing bowl, whisk the egg yolks together. Gradually add in the coconut sugar and whisk. Now, slowly add in the cream mixture from the saucepan into the eggs and coconut sugar. After about half of the mixture has been added, pour the remains back into the saucepan.

Continue stirring the mixture over low heat. Continue doing so, stirring often, until it slightly thickens. I recommend checking the temperature for somewhere between 170 and 175 degrees Fahrenheit.

Turn off the stove top and transfer the chocolate mixture into a bowl or Tupperware container. Set aside for about 30 minutes, add in vanilla extract, and transfer to refrigerator.

After a couple of hours, cover the container with an air tight lid and let the mixture sit overnight.

Pour into an ice cream maker and process until the mixture turns to a thickness of your liking. This usually takes anywhere from 20-30 minutes. During the last few minutes, add in the cacao nibs & chocolate chips.

Store in an airtight container in the freezer for up to one month.