In a saucepan, whisk together the coconut cream, milk, agave syrup, cocoa powder, egg yolks, and salt.
Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges. Don't let it come to a boil.
Remove from the heat and whisk in the vanilla, liquid sweetener and the melted chocolate until smooth.
Pour the custard through a mesh strainer to remove any bits of cooked egg. Cover the bowl of custard, with plastic wrap, and refrigerate until well chilled, preferably overnight.
Pour the chilled custard into your @Kitchenaid_nl ice cream maker and churn until it has a soft-serve consistency. During the last minute of churning, add the chopped pieces of dark chocolate.
Scrape the ice cream into a lidded container and freeze until firm, at least 8-10 hours.