1tspgelatin(optional--as thickener; use extra arrowroot for vegan)
Chill coconut milk prior to starting, if possible.
Mix the coconut milk (reserving ¼ cup), cocoa (or carob), MCT oil, salt, stevia (or other sweeteners), lemon juice, and arrowroot powder (if using it) in a blender (like a Vitamix or a Blendtec), with a mixer or by hand.
Take 3 Tbsp of the above ice cream mixture and place it into a small bowl. Sprinkle the gelatin over the mixture (do not pour into a clump) and let soften for 5 minutes.
After 5 minutes, stir the gelatin in (it should have the consistency of applesauce.
Heat up the reserved ¼ cup of coconut milk (until steamy, but not boiling).
Slowly pour the heated coconut milk into the gelatin mixture from step 3, whisking while you do. Continue to whisk until gelatin is dissolved.
Pour gelatin mixture into the ice cream mixture from step 2 slowly, stirring to combine.
Follow manufacturer's directions for your ice cream maker.
Store in the freezer -- if you have an left over, that is :).