Before serving let the ice cream sit at room temperature for 10 minutes. Remove from the tin and slice to serve or simply scoop from the tin.
For a thicker creamier ice cream you have two options. The first option is to only use the firm cream from the chilled tin of coconut cream, leaving the coconut water for use in smoothies. The other option is to use the whole tin and add the contents of a 50g packet of coconut milk powder. I’ve tried both methods. The coconut milk powder method produces a very rich ice cream which, while delicious, I found a little too rich for my taste.
Another delicious option is to up the chocolate quantity to 150g (5 1/4 oz) and swirl 1/4 of the chocolate through the whipped coconut cream before layering.