In a small pot, heat the almond milk and heavy cream together on medium heat. Whisk to prevent scorching.

Combine the cocoa powder and the monk fruit sweetener in a bowl and mix.

Once the almond milk is hot to the touch, pour about a 1/2 cup hot almond milk into the cocoa mixture. Mix until you create a paste and the cocoa is fully dissolved and absorbed.

Whisk the cocoa paste into the full pot of milk. Whisk until fully combined and smooth. Add the chopped sugar free chocolate and mix till melted. Remove from the heat and stir in the vanilla.

Allow the cocoa to come to room temperature (or place in the fridge). Once it is cool enough, pour about a cup of cocoa into the ice mold (mine made about 8 ice cubes). Freeze until solid and place the remaining cocoa in the fridge to cool.

Combine the frozen cocoa and the refrigerated cocoa into a blender and mix until smooth. The consistency is somewhat like a frosty.

Top with sugar free homemade whipped cream and dig in!