Chocolate Ice Cream

1 1/2 oz. Baker's unsweetened chocolate
2 Tblsp raw sugar
3/4 tsp powdered stevia
1 tsp vanilla
3 cups coconut or almond milk

Melt the chocolate over low heat in a heavy-bottomed pan. Stir in the sugar and several ounces of the milk. Boil on low for 2-3 minutes. Add the rest of the milk, vanilla and stevia. If still warm, chill the mixture in the refrigerator before pouring it in the ice cream maker.