To toast the coconut, preheat the oven to 175 °C/ 350 °F.
Spread the shredded (or flaked) coconut on a baking sheet.
Place in the oven and toast for 5-8 minutes until light golden.
Mix once or twice to prevent burning.
Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat.
Once hot, take off the heat.
Add the Erythritol, optionally stevia and stir until dissolved.
Add vanilla bean powder, toasted coconut, salt and combine well.
Pour in a food processor and pulse until it reaches a smoothie-like consistency.
This step can be skipped if you prefer your ice-cream chunky.
Set Set aside to cool down completely or place in a bowl and refrigerate for about an hour.
Pour into the into your ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions.
It may take anything between 30-60 minutes depending on your ice-cream maker.
When done, scoop the ice-cream into a large container or a silicone loaf pan and freeze for at least 30 minutes.
Meanwhile, prepare the magic shell.
Place cacao powder and powdered Erythritol in a bowl with melted coconut oil.
Mix until well combined.
Alternatively, pour the chocolate on top of the ice-cream and store in the freezer for up to 3 months.
Tip: Ice-cream straight from the freezer may be too hard but you know the trick.