Cut the avocados in half, remove seed, then scoop out the avocado flesh into a bowl.

Add coconut milk, heavy cream, and the vanilla extract. Use an immersion blender to blend this mixture together until smooth and creamy.

In a spice grinder, grind the erythritol until powdered. Let settle before removing lid. Add erythritol, liquid stevia, and cocoa powder to the creamy avocado mixture and mix again.

Once the mixture is smooth, chop 6 squares of unsweetened baker's chocolate and add into the bowl. Use a spoon or fork to fold the chocolate in.

Leave the bowl in the refrigerator for 6-12 hours to completely cool.

About 15-20 minutes before you want to serve, assemble your ice cream machine and follow the instructions as per manufacturers notes.

You can store this in the freezer afterwards for a few hours to harden, or you can immediately serve for a soft-serve feel. Enjoy!