While you prepare the chocolate base, place the coconut milk and coconut cream into the freezer to chill – this will help to speed up the overall process.
Heat the honey, coconut oil, cacao powder and espresso powder together in a heavy-based saucepan over medium-low heat until smooth and silky. Remove from the heat and allow to cool to room temperature.
Blend together the cooled chocolate mixture and all of the remaining ingredients in a blender until well incorporated. Pour into a large zip-seal bag and seal, then lay the bag flat on a shallow baking tray and place in the freezer for 1 hour, or until set.
Remove the baking tray, break up the chocolate ‘slab’ inside the zip-seal bag and place the chunks into a food processor. (This extra step might seem fussy, but it will give you beautifully smooth ice cream as it breaks up all the ice crystals.) Blitz the ice-cream chunks until smooth, pour into a suitable freezerproof container or lolly moulds and return to the freezer for at least another 2 hours before serving.